Originally Posted by bigabyte
What about a high-heat cupcake chicken method? Just as legal as high-heat brisket? Or are we getting into frying there?
I think the main difference is the temp at which the food enters the fat, if both are brought up to heat together it is more of a confit style cook than a deep fry. So no matter what temp you end with, in truth as long as both start off together at the same time at room temp or below I don't think it would be considered truly deep frying.