Which cooking method involves submerging food in hot oil?

The method that involves submerging food in hot oil is frying. In frying, food is cooked by being immersed in hot oil, which can reach temperatures of 350°F to 375°F or higher. This technique allows for a crispy exterior while keeping the interior moist and tender. Different variations of frying, such as deep frying, employ varying amounts of oil and cooking times, but the common element is the submersion of food in hot oil, which helps seal in moisture and create a desirable texture.

Poaching, sautéing, and boiling do not involve hot oil in the same way. Poaching involves gently cooking food in simmering water or broth without any oil, while sautéing uses a small amount of fat in a pan to cook food quickly over relatively high heat, but the food is not submerged in oil. Boiling is a method where food is cooked in water or broth at high temperatures, again without oil.