Sous-Vide cooking is becoming popular culinary culture these days though its origin is since ancient time. Sous-Vide is the process of cooking food at a very low temperature. In 1974 a French chef George Pralus discovered that foie gras when cooked in this manner, it retains the original appearance and had better texture. Goussault and pralus independently worked on sous vide and became collaborators. Goussault pioneeered the process of cooking food in vaccum and low temperature. Pralus, considered as the Father of modern sous vide, cooked at higher temperatures.