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

Frying is the cooking method that involves immersing food in hot fat or oil. This technique allows the food to cook quickly and develop a crispy exterior while retaining moisture inside. The high temperature of the oil helps to create that characteristic texture and flavor that is often associated with fried foods.

In contrast, sautéing involves cooking food quickly in a small amount of fat, usually over relatively high heat, but it does not fully immerse the food in fat as frying does. Steaming uses water vapor to cook food, preserving its nutrients and often resulting in a softer texture, without any oil. Baking involves using dry heat in an oven, which is a completely different method that does not utilize fat or oil in large quantities.

Therefore, frying is the only method among the options that directly relates to cooking food in hot fat or oil. This leads to distinct culinary results that are both texturally and flavorfully unique.