During the raft method, what happens to the raft after simmering?

During the raft method, what happens to the raft after simmering?

• A. The raft dissolves completely into the stock.
• B. The raft enhances color and remains.
• C. The raft traps impurities and rises to the surface, then is removed and the liquid strained.
• D. The raft is stirred back in to intensify flavor.

Answer: (C)

In the raft method, the key idea is that proteins in the raft coagulate and form a floating cap that pulls impurities out of the liquid. This raft—often made from egg whites, minced meat, and mirepoix— gathers together solids and dissolved impurities as the stock simmers, rising to the surface. When the stock has simmered long enough, the raft rises to the top and is skimmed off, and the liquid is then strained through a fine sieve or cheesecloth. This leaves a clear, clarified stock because the impurities were trapped by the raft and removed with it. So the raft doesn’t dissolve into the stock or stay to alter color; it’s removed to achieve clarity, and it isn’t stirred back in because the goal is to keep the liquid free of suspended particles.

In the raft method, the key idea is that proteins in the raft coagulate and form a floating cap that pulls impurities out of the liquid. This raft—often made from egg whites, minced meat, and mirepoix— gathers together solids and dissolved impurities as the stock simmers, rising to the surface.

When the stock has simmered long enough, the raft rises to the top and is skimmed off, and the liquid is then strained through a fine sieve or cheesecloth. This leaves a clear, clarified stock because the impurities were trapped by the raft and removed with it.

So the raft doesn’t dissolve into the stock or stay to alter color; it’s removed to achieve clarity, and it isn’t stirred back in because the goal is to keep the liquid free of suspended particles.