Topic title sums it up basically. I see a lot of videos/recipes call for submerging in ice water to halt the blanching of vegetables or herbs, or to stop an egg poaching. For a home cook, does it matter if it's icey or can it just be cold? I'm not throwing 40 eggs into water, I'm throwing maybe 3. Basically I'm wondering if there's some extra wisdom here I'm missing. submitted by /u/Elegant-Winner-6521