What cooking method involves submerging food in hot fat?

Deep-frying is a cooking method that involves immersing food completely in hot fat, usually oil, which allows for rapid cooking and creates a crispy exterior. The process of deep-frying occurs at high temperatures, typically between 350°F and 375°F, which causes moisture within the food to vaporize quickly and creates a barrier that helps keep the inside moist while the outside becomes golden and crunchy. This technique is commonly used for a variety of foods, such as fried chicken, doughnuts, and French fries, where the goal is to achieve that perfect crunchy texture and rich flavor.

In contrast, sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which does not require submerging the food. Boiling uses water or broth and relies on the transfer of heat through the liquid, which is a different method entirely as it does not involve fat. Baking is an oven cooking method that surrounds food with hot air, not fat, to cook it through dry heat. Each of these methods has its unique applications and results, differentiating them from deep-frying.