Sous vide

[T.G]

For step cooking meats to tenderize them I've always used 103F, then increase to 120F, then finally increase to the desired "Done" temp. I don't know offhand about any particular enzymes at 116F. Based on the set temp, I think the bath was increasing in temp, but from what initial point, I don't know.

You can start from room temp water, but if it doesn't climb at a decent rate, you are risking bacterial contamination / spoilage of the food.