The cooking technique came into limelight in 2000 under the efforts of the American chef Thomas Keller and French chef Daniel Boulud. The two showed how you could cook vacuum-sealed food contents in a water bath.
Thomas Keller wrote a book titled â€˜Under Pressure: Cooking Sous Videâ€ where he indicated that the cooking technique produced extraordinary results as the cooking process is consistent. Since then, many people and more so those running restaurants have embraced the cooking method.