What cooking method involves submerging food in hot oil?

Deep-frying is a cooking method that involves submerging food completely in hot oil. This technique allows for rapid cooking while creating a crispy exterior, often enhancing flavor and texture through the Maillard reaction. The food cooks quickly due to the high temperature of the oil, which can range from 350°F to 375°F (about 175°C to 190°C). The process also helps to seal moisture inside, often resulting in a juicy interior.

Boiling, on the other hand, involves cooking food in water or broth at a temperature of 212°F (100°C), which does not provide the crispiness associated with deep-frying. Grilling uses direct heat to cook food from below and can create a smoky flavor and charred marks, while sautéing typically involves cooking food in a small amount of oil over high heat, which does not submerge the food like deep-frying does. Therefore, deep-frying is clearly distinguished by the complete submersion of food in hot oil to achieve its unique culinary results.