I'm embarassed to ask this one...but really am not sure! I've got some consomme going on the stove right now. I've never done this at home, only at school....so I've always had the advantage of a stock pot wiht a spigot. Without a spigot, is there a secret to straining without breaking the raft or is it just a matter of ladling carefully?? I know this is really a big "duh" but thanks for the help!