Which method of cooking typically involves high, direct heat?

Frying is a method of cooking that involves submerging food in hot oil or fat, which provides high, direct heat to the food being cooked. This method allows for quick cooking and results in a crispy texture on the outside while keeping the inside moist. The high temperature of the oil creates a Maillard reaction, which enhances flavor and color.

In contrast, baking and roasting typically use dry, indirect heat from an oven, where heat surrounds the food rather than directly contacting it. Poaching, on the other hand, involves cooking food gently in water or broth at lower temperatures, which does not produce the same level of heat intensity as frying. This distinction emphasizes why frying is characterized by high, direct heat compared to the other cooking methods listed.