I just got a sous vide device for Christmas and have enjoyed playing around with it. I made an especially delicious pork chop last weekend, and am doing lamb chops tonight. These are situations where I'm simply getting the meat up to temperature, not crazy long cook times. The recommendations seem to be generally 1 to 2 hours to get these tender cuts up to temp, which has worked fine for me, followed by a very quick sear.
My question is, that I've seen "recipes" which have you cook the things for the 1-2 hours, then put them in the fridge, and then the next day, when you get home from work say, put them back in the sous vide (same temp) for only half an hour or so. Now to me this doesn't make much sense; if it takes 1-2 hours to get to temp the first time, won't it take the same amount the second time? How does this in any way "save time" on your busy work day? Or are these folks simply crazy?