A clear stock requires managing protein precipitation. Proteins denature on heating and aggregate into particles — cloudy if small, clear if removed.

The classical technique: bring stock to a simmer slowly, never boil (vigorous boiling emulsifies fat and protein into the liquid). Skim the gray foam as it rises. For consommé, the raft (ground meat + egg whites + mirepoix) attracts and traps remaining particles.

The raft works because proteins bind to proteins. The final product passes through a fine-mesh strainer or cheesecloth. Clarity is not cosmetic; it indicates the absence of bitter denatured proteins.

See: [[maillard-reaction]], [[salt-ratios]]