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

Sautéing is the cooking method that specifically involves cooking food in hot fat or oil. This technique typically uses a small amount of fat, often oil or butter, and is characterized by cooking food quickly over relatively high heat. During sautéing, the food is usually cut into smaller pieces to ensure even cooking and to allow for a quick sear that enhances flavor and texture.

In contrast, poaching involves cooking food gently in water or broth at low temperatures, which doesn’t require the use of fat. Steaming cooks food by using steam produced from boiling water, allowing flavors to develop without added fats. Baking, on the other hand, uses dry heat in an oven to cook food, without the direct addition of fat or oil needed in sautéing. Each of these cooking methods has unique characteristics and is designed to achieve specific results in the preparation of food.