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Cooking at low temperatures was brought to prominence in 1799 by Benjamin Thompson — a physicist — he experimented as an air to roast meat in a machine he had initially created for dried potatoes. . When he found the meat to be thoroughly tasting and tasting well, he shared his exciting discovery with the rest of the world. Although cooking at low temperatures is practiced in making traditional dishes, among different cultures, in which food is tightly wrapped and cooked for long periods of time at low temperatures, it was still not enough. In the 1970s, the pair of Georges Pallas and Bruno Gussault (a French chef and food scientist, respectively) took cooking at low temperatures to another level and became a pioneer of the popular cooking sau vode method that you and I know It has gone. Pralus practiced the sauce vid technique, looking for ways to cook Foss Grass, as it reduces excessive amounts of fat and gives excellent results. By cooking the Sous VD method, small amounts of fat were lost and the texture was far better than the traditional style of cooking. It didn't just end there. Gussault who worked on the same lines, but from a study on an industrial scale, were able to prove that cooking the beef shoulder helped extend its shelf life to sixty days, just like the SUS. Chefs around the world have adopted this culinary technique for better taste.