Which cooking method is primarily used to achieve a crispy texture?

The cooking method that is primarily used to achieve a crispy texture is frying. When food is fried, it is immersed in hot oil, which quickly cooks the outer layer of the food, creating a crispy, golden-brown surface. This process results in the evaporation of moisture from the food, allowing the exterior to become crunchy while the inside may remain tender or moist. Frying is particularly effective for items like potatoes, chicken, and doughnuts, where a contrast between a crispy outer layer and a softer inner texture is desirable.

Baking, while it can also create a degree of crispiness, typically does not achieve the same level of crispness that frying does. Baking relies on dry heat in an oven, which can create textures like crusts on bread but does not provide the same rapid moisture evaporation and fat interaction as frying. Boiling and poaching use water or broth to cook food, resulting in moist textures rather than crispy ones, as these methods do not introduce high heat directly to create that key crisp finish.