Some cooks add ice to the pot while cooking meat to control the cooking temperature and prevent the meat from overcooking or becoming tough. When ice is introduced to a hot cooking pot, it creates steam as it melts, which helps to regulate the overall temperature of the dish.
This technique is particularly useful for cooking methods that require gentle heat, like poaching or braising. The gradual melting of the ice ensures that the meat cooks evenly throughout without reaching a high temperature that might cause it to dry out or toughen.
Additionally, the introduction of ice can help maintain a moist cooking environment, which is essential for tender cuts of meat. This method is especially beneficial when you want to infuse the meat with flavors from broth or spices without compromising its texture.
In summary, using ice while cooking meat can help achieve optimal cooking conditions, preserve moisture, and enhance flavor, leading to a more enjoyable dish overall.