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
