What cooking method involves submerging food in hot fat or oil?

Deep frying is a cooking method that involves submerging food in hot fat or oil, typically at a temperature of around 350 to 375 degrees Fahrenheit. This technique allows the food to cook evenly and develop a crispy exterior while sealing in moisture, resulting in a tender interior.

When foods are deep-fried, they often develop a golden-brown color and a satisfying crunch due to the high temperature of the oil, which cooks the outer layer quickly while protecting the inside from overcooking. This method is commonly used for a variety of foods, including potatoes (for French fries), chicken, doughnuts, and other battered or breaded items.

In contrast, baking uses dry heat in an oven; boiling involves cooking food in water or broth at high temperatures; grilling cooks food over direct heat from below. Each of these methods has unique characteristics and results that differ significantly from the deep frying technique.