Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier.
This week, segmenting an orange or grapefruit.
-Cut slices off the top and bottom of the orange.
-Slice the skin off downwards in a curve, removing all the
white pith to leave the flesh exposed.
-Hold the peeled orange over a bowl, and, with a small, sharp
knife, slice down alongside the segment membranes and let the
skinned segments and any juice fall into a bowl.
-Squeeze the last bit of juice out of the remainder of the
orange.
Orange or grapefruit segments can be used in fruit salad with
other fruit or served by themselves.
They also make a nice garnish for cakes, creme caramel,
cheesecake and other desserts, and for savoury dishes such as
duck or fish.
Peeled orange segments make a delicious, refreshing and
easy-to-eat dessert by themselves.
If you would like to request a particular technique,
please let us know.
Write to Tricks of the trade, Editorial Features, Otago
Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz
with tricks of the trade in the subject line.
To check earlier Trick of the trade columns visit: http://www.odt.co.nz/news/tags/trick-tradeMore
information on cooking from Otago Polytechnic can be found on
www.otagocookeryl4.blogspot.com
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