Italian Chef Reacts to Guga Foods Dry Aged Porchetta Recipe

In case you don't see the other answer(s), the torch Guga is using is called a Searzall. It's an attachment for Bernzomatic torches. Very worth it for things like crisping up pork skin or giving steaks, et al, a nice crust after sous vide cooking.

I have been watching Guga for a long time too, when it was the 3 original guys just tasting meats. The channel has grown quite a bit, and it would be fun to see you guys work together. He likes to invite people all the time, he should invite you too.

Vincenzo and Guga are both excellently skilled at giving their insights in regards to meat preservation. We can trust them with what they have to say about them.

🤣🤣 Vincenzo's reaction to Guga adding Mortadella - EPIC 😂😂 Nooooooo, no one has to do this!!! The pain was real

Here is the Porchetta recipe shared by the Porchetta King in Italy -> https://youtu.be/hwqaPHIH2JI :_Italian::_FoodFather:

The thing he used to make the crackling was a flame thrower, guga sometimes would use it when he made sous vide steaks then he throws it on the grill and sears using a flame thrower to make a good crust

"The crust is not done..." Wait a minute... wait a minute.... you're in for a treat, Guga's gear is just another level

I would love to see a Guga video with Vincenzo! He's from my hometown in Brazil, Uberaba, and we love to have pork in there. BTW Vincenzo, I want you to react to good and bad Brazilian pizza and I've been asking you this for a while! Do it :D

Vincenzo X Guga Collab, LET'S GOOOOO!!!

It’s amazing seeing your channel grow so quickly, Vincenzo. You’re doing a great job! Thanks to you, i’m trying to teach my family how to cook the Italian way (instead of the Dutch way of making pasta). I even react the same way you do when i see them throwing wrong ingredients in their pasta😂

Thank you for the reaction video vince 😅 loved it

Regarding the torch... it's a flame diffuser that attaches to a standard propane utility torch to let it act as a handheld broiler head. They're sold under a few names and often available where you can find sous vide equipment and paraphernalia. The name I vaguely remember is Searzall. A nice advantage to using them (apart from more even heating than a standard torch) is more complete combustion so you get less of that characteristic propane taste (often none at all). But it can be a little slower than a plain torch would be.

but how nice it is to watch these videos. They are truly beautiful! Thanks for always sharing them with us. A hug! Hi friend!🥰🥰😍😍💕💕✌✌❤❤🤗🤗😘😘

Love the video Vincenzo

I love the switch from 'it looks good but it's not a porchetta' into sheer amazement at Guga's tech haha

Ooohhh and before I forget, I would LOVE a react video on the porcetta from Jake and Elle, from master chef Australia! They got the highest master chef scores of that season, I believe. And it just sounded like it was absolute heaven! So naturally I'm extremely curious as to what Vincenzo thinks of it!

Great video Vincenzo your videos are amazing

At this rate Guga's going to visit every continent in 2023 alone 😂Would LOVE to see you two collab some time.

that thing guga used to crips up the skin is called a Searzall Torch!! It's probably one of the best if not the best torch for searing proteins!

Love the reacting video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo