Rântaș

Rântaș is a cooking technique and ingredient used in Romanian cuisine. It is a type of roux, made by browning flour in fat, such as oil or butter. Rântaș is used to thicken and flavor soups, stews, and sauces.

History

The use of rântaș in Romanian cuisine dates back to ancient times. It is a traditional method of thickening and flavoring dishes, and is a staple in many Romanian households. The technique of making rântaș is similar to that of making a roux in French cuisine, but the ingredients and proportions may vary.

Preparation

To prepare rântaș, flour is added to hot fat in a pan and stirred until it turns a golden brown color. The type of fat used can vary, but it is typically oil or butter. The flour is cooked in the fat until it reaches the desired color and flavor. The rântaș is then added to the dish it is intended to thicken or flavor.

Uses

Rântaș is used in a variety of Romanian dishes. It is commonly used to thicken soups and stews, such as ciorbă, a type of sour soup. It can also be used to flavor sauces, such as mămăligă, a cornmeal porridge. In addition to its use in traditional Romanian cuisine, rântaș can also be used in other types of cuisine as a substitute for other types of roux.

See also

• Roux
• Romanian cuisine
• Ciorbă
• Mămăligă