What type of cooking technique involves submerging food in hot oil?

The technique of cooking that involves submerging food in hot oil is known as frying. This method allows food to cook quickly and evenly, providing a crispy texture on the outside while sealing in moisture inside. Frying can be performed by submerging the food completely in hot oil, which is often referred to as deep frying. The oil's high temperature cooks the food rapidly, creating a desirable golden brown color and enhancing flavor through the Maillard reaction.

In contrast, boiling entails cooking food in water or broth at high temperatures, searing refers to cooking food quickly at high heat to develop a browned crust typically on meats, and baking involves cooking food by surrounding it with hot, dry air, usually in an oven. Each technique has distinct characteristics and outcomes, but frying specifically relies on oil to achieve its signature results.