Which cooking method involves submerging food in hot oil?

Deep frying is a cooking method that involves submerging food in hot oil, which is typically heated to a temperature between 350°F to 375°F (about 175°C to 190°C). This technique allows for even cooking and creates a crisp exterior while keeping the interior moist. The hot oil cooks the food quickly, often resulting in a texture that is both crunchy on the outside and tender on the inside.

In contrast, boiling involves cooking food in water or broth at high temperatures, which does not provide the same kind of crispy texture achieved through deep frying. Baking uses dry heat in an oven to cook food, which can create a different texture and flavor profile compared to deep frying. Sautéing refers to cooking food quickly in a small amount of oil or fat over relatively high heat, which also differs significantly from fully submerging food in hot oil as done in deep frying. Thus, deep frying uniquely provides the characteristics of immersion and the resulting texture desirable in many fried foods.