Which cooking method involves immersing food in hot fat or oil?

Deep frying is a cooking method that involves immersing food in hot fat or oil, typically at temperatures ranging from 350°F to 375°F (about 180°C to 190°C). This method cooks food quickly, giving it a crispy texture while sealing in moisture. The high heat of the oil rapidly cooks the outer layer of the food, leading to the development of a golden-brown crust. This process also allows for a wide range of foods to be deep fried, from meats and vegetables to pastries and snacks.

In contrast, poaching involves gently cooking food in water or broth at a low temperature, which does not provide the same crispy texture or flavor that frying does. Steaming utilizes steam to cook food, preserving moisture and nutrients without the use of fats. Sous vide is a technique where food is vacuum-sealed and cooked in a water bath at a precisely controlled temperature for an extended period, resulting in evenly cooked food but again without the use of fat or oil. Hence, the method that specifically requires immersion in hot fat or oil is deep frying.