In consommé clarification, the raft is the floating layer of clearmeat that forms on the surface as the liquid is gently heated. Clearmeat is usually a mixture of finely ground lean meat, egg whites and finely cut vegetables. As it coagulates, it traps suspended particles and helps clarify the stock.
Combine the clearmeat with cold, well-defatted stock, then heat gradually while stirring gently at the beginning so the mixture is evenly dispersed. As the temperature rises, the egg proteins coagulate and the solids gather into a floating layer. Once the raft has formed, make a small opening so the liquid can circulate gently and the clarified consommé can be drawn off without breaking the layer.
The raft acts as a natural filter during consommé clarification. It captures fine particles that would otherwise leave the liquid cloudy. A quiet simmer is essential: a rolling boil can break the raft and disperse the trapped impurities back into the consommé.
Example: To clarify a beef consommé, a cook mixes cold brown stock with ground lean beef, egg whites and aromatic vegetables. The mixture is brought up slowly, allowed to form a raft, and simmered gently until the consommé is clear and flavourful.
Chef’s tip: Keep the simmer gentle and avoid stirring after the raft has set. Ladle the consommé through the opening or carefully strain it through a fine cloth without forcing solids through.
Key distinction: The raft is the coagulated clearmeat layer used during clarification; it is not the consommé itself.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
