Low-temp water baths are like duck confit dispensing machines. In particular, you can get by with much, much less fat.

I'm not sure I understand the utility of being able to throw all the ingredients for my dishes into a water bath days ahead of time, since I need to bag the ingredients anyways; why not just keep them in the fridge and dunk them the morning of the cook? Also: it's a little misleading? to suggest that you'll be able to cook lots of different ingredients in a single bath, since the veg will need much higher cooking temps than the proteins.

edit to tone down slightly

I will say that poaching eggs sous vide in the morning is a pain in the ass if you wake up hungry. I end up heating the water on my stove and dumping it in just so it doesn't take an hour, and then it's slower (albeit better and more fool proof) than traditional poaching. I found out the hard way that trying to cook a girl breakfast to impress her doesn't work, no matter how awesome your marinara and poached eggs with salsa verde are, if it takes a freaking hour and a half. That's why I decided that if I built a unit, it would just have a timer. I'd wake up to the water heated, then put the eggs in. The actual poaching is as fast as you can get everything else ready anyway.

Also I am a night owl and often not awake 12 hours before dinner time, so it'd be good in that case.

I was thinking about it for professional use though. Not having to start a 12 hour cook at 7 am for that night's service might be a big win for restaurants. Also I think they'd benefit from better controls, especially if they had a bank of them. Chefs I talked to were encouraging, but realized I probably don't have time to make a product out of it.

Also duck fat is half the fun! After you pull the legs out you get to make yummy stuff with it. I rendered my own and it was actually very cheap.

You still use duck fat, but you only need a 1/5th as much.

I don't SV eggs all that often; it's easier to poach or sunny-side-up them conventionally for me. In particular, I can't fucking stand peeling eggs.

I do mine without any fat; I findthe duck legs render enough by themselves.

With SV eggs, I usually saw off the top of the shell carefully with a knife, and squeeze them out into the plate. It's a fun process!

Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you use crappy eggs though, the outer white does stick to the shell.)

75C is a hard-set yolk, right? Blech. :)

No, you don't poach to equilibrium. You leave it in for 11-13 mins. The yolk is runny but the white is a little more firm than you'd get equilibrium poaching at a lower temp.

Must have run into the guy who made it. Three innocuous comments downvoted at once :)

Nope, I'm up voting these, they're helpful. Yours, too.