In many cases, chefs will brown meats and other foods before placing them in the water bath or after the sous vide cooking, using techniques such as grilling or searing on an extremely hot pan. This secondary browning is done briefly, and sometimes at higher heat than usually used, so as to affect only the surface of the food and to avoid overcooking the interior.[8] Similarly, the skin of fish can be cooked at high temperatures after the sous vide to make the skin crisp.