It consists of immersing the food in a hot fat at a temperature well above the cooking water. It causes food to absorb some of the fat, making it a much more caloric food and indigestible for many people. If the temperature of the oil or fat is too low, the food absorbs more fat, it’s what happens with confit.
The best oil for frying is olive oil that resists high temperatures better than other fats, is more stable and less absorbent for food, besides providing excellent flavor. But olive oil, although it is best for frying, loses benefits to be taken to high temperatures, it means that the unsaturated fatty acids become saturated.
The oil acts as a heat conductive medium, it sucks water from the food that has been dipped.
