What distinguishes clearmeat from a raft?

Clearmeat is a distinction made in the context of clarifying liquids, often used in preparing consommes or clear broths. The key characteristic that sets clearmeat apart from a raft is the presence of coagulated proteins. Clearmeat involves a mixture typically made up of ingredients like egg whites and other proteins which, when heated, coagulate to form a solid mass. This solid mass helps to clarify the liquid by trapping impurities, solids, and particulates within it.

In contrast, a raft usually refers to the solid layer that forms on top of a broth or stock during the clarification process. Though rafts can also form from coagulated proteins, they represent the temporary result of the clarification and not the active blend that is used to facilitate the process. Therefore, the unique aspect of clearmeat is its formulation designed to extract and clarify, specifically through the coagulated proteins that aggregate as part of that process.