Which cooking method uses fat to cook food at a high temperature?

Sautéing is the cooking method that uses fat to cook food at a high temperature. This technique typically involves heating oil or butter in a pan until it reaches a temperature high enough to sear or fry food quickly. The goal of sautéing is to achieve a golden-brown crust or a flavorful sear, while maintaining the moisture and tenderness of the ingredients. The method relies on the heat of the fat, which can reach a higher temperature than water, allowing for a quick cooking process that enhances the flavor and texture of the food.

In contrast, backpacking, poaching, and simmering employ different techniques and temperatures. Backpacking is not a recognized cooking method and is more associated with outdoor activities rather than food preparation. Poaching involves cooking food gently in water or broth at low temperatures, generally below boiling, which does not create the same high-heat sear as sautéing. Simmering also uses water or broth, typically at a temperature slightly below boiling, to cook food slowly, allowing flavors to develop without the intense heat produced in sautéing.