Which cooking method is best for achieving a crispy texture on the outside of food?

Frying is the ideal cooking method for achieving a crispy texture on the outside of food due to the high temperatures involved and the use of oil. When food is submerged in hot oil, it quickly cooks the outer layer, creating a crust that is crunchy while sealing moisture inside. This method allows for a Maillard reaction, which enhances flavor and browning, contributing to the desired texture and taste.

In contrast, boiling is not suitable for achieving crispiness as it involves cooking food in water at lower temperatures, which often results in a soft and soggy texture. Baking can produce a crispy texture depending on the temperature and duration but typically doesn't achieve the same level of crispness as frying due to the absence of direct contact with hot oil. Sautéing can create a crispy exterior as well but generally requires careful control of heat and often a limited amount of oil, producing a different texture compared to the more intense heat of frying.