Why do cooks put ice in the pot to cook meat?

There are a few reasons why this practice isn't recommended:

* Temperature Shock: Adding ice to hot oil or water will create a sudden, drastic temperature change that can cause the meat to seize up and become tough.

* Uneven Cooking: The ice will melt, diluting the cooking liquid and making it difficult to maintain a consistent temperature for even cooking.

* Watery Meat: The melting ice will add excess water to the pot, which can make the meat watery and flavorless.

Instead of ice, cooks use:

* Cold Water: To bring the meat to room temperature before cooking.

* Cold Oil: To prevent meat from sticking to the pan during searing.

* Cold Butter: To baste meat during cooking and create a rich flavor.

If you're looking to improve your meat cooking, focus on using proper cooking methods, achieving the right internal temperature, and adjusting the heat throughout the process.