What distinguishes deep fat frying from other frying methods?

Deep fat frying is characterized by the method in which food is completely submerged in hot oil. This immersion allows for even heat distribution around the food, resulting in a unique texture and flavor that sets it apart from other frying techniques. When food is fully surrounded by the hot oil, it cooks quickly, which can create a crispy exterior while retaining moisture within. This method is particularly effective for achieving a specific crunch and golden-brown finish that is desirable in many fried dishes.

Other frying methods, such as shallow frying, do not involve submersion, typically utilizing less oil and resulting in different cooking dynamics and textures. The choices that mention prolonged dry heat or cooking at low temperatures do not align with the nature of deep fat frying, where high temperatures are essential to achieve the desired results rapidly.