Using Ice Cubes to Improve the Texture of Ground Meat

A popular trend among home cooks and chefs in the United States is adding ice cubes to ground meat while mixing or cooking. This technique is especially useful when making meatballs, burgers, or sausages.

How It Works:

Moisture Retention: The ice cubes melt during cooking, releasing water into the meat mixture. This keeps the meat moist, preventing it from drying out.
Enhanced Texture: The addition of ice helps create a more tender and juicy texture in the final dish. It's particularly effective in lean meats that tend to become dry.
Even Cooking: Ice helps distribute heat more evenly through the meat, reducing the risk of overcooking on the outside while the inside remains undercooked.
How to Use: