After exploring the concept of delayed start in sous vide cooking, I've found that it's not the best idea due to food safety concerns. Leaving raw food at room temperature for too long can encourage bacteria growth which could pose a health risk. Sous vide machines are not designed to cool food, they are meant to heat. So starting from a low temperature could compromise the quality and safety of your food. Therefore, it's recommended to start your sous vide cooking when you're ready for it, not beforehand.