Micah prefers to always sous vide his meats in order to take the guesswork out of the cooking. However, he also likes his meat to have a char or the occasional caramelization. How can he achieve this?
deep fry the meat before the sous vide
broil the meat before the sous vide
a quick panfry after the sous vide
grill the meat after the sous vide

Can i get on this

I'm not sure but it could be c ( not a 100% sure )

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