Describe the cooking method known as "pan-frying."

Pan-frying is defined as cooking food in a moderate amount of fat over medium to high heat. This method involves using a skillet or frying pan to achieve a crispy outer layer while simultaneously cooking the inside of the food. The fat, often oil or butter, is heated in the pan, and the food is placed in the hot fat to sear and develop flavors. This technique allows for a desirable texture and taste, as the Maillard reaction takes place, enhancing the food's natural flavors.

In pan-frying, it's essential to maintain the right temperature to ensure the food cooks evenly and does not absorb too much fat. Using too low of a heat can result in greasy food, while too high can cause burning. This method is versatile and suitable for a wide range of foods, from meats to vegetables, allowing for both sautéing and browning.

The other options do not accurately describe pan-frying. Cooking in a small amount of water refers to poaching or boiling, while surrounding food with hot air describes methods like roasting or baking. Cooking under a direct flame pertains more to grilling or broiling techniques. Each cooking method has its unique characteristics, making them suitable for different types of dishes and desired outcomes.