Which cooking method uses dry heat and usually requires oil or fat?

The chosen answer is correct because sautéing is a cooking method that employs dry heat, typically in a pan over direct heat, and it relies on a small amount of oil or fat to cook food. This technique is characterized by cooking food quickly, often at high temperatures, which allows for the development of flavors and textures through browning.

In sautéing, the oil or fat helps to transfer heat efficiently and prevents sticking, while also contributing to the overall flavor of the dish. It’s commonly used for vegetables, meats, and other ingredients, allowing them to cook rapidly while maintaining their color and nutrients.

Other cooking methods listed do not align with the criteria. For instance, boiling involves cooking food in liquid at a relatively low temperature and does not use dry heat or oil. Steaming uses water vapor to cook food, which also does not incorporate oil or dry heat. Searing is a technique that can involve some degree of fat and dry heat, but it often refers to the initial high-temperature cooking method that locks in moisture and flavors before other cooking methods are applied. Thus, sautéing is the most accurate method that distinctly incorporates dry heat and the use of oil or fat.