Jacques Pépin: Cutting Lemons

Jacques Pépin shows how to work with lemons

Jacques Pépin shows how to work with lemons

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I always use a lot of lemon in my cooking and my baking. Often, you need the juice of lemon. If you roll it on the table like that, it softens a little bit, and you get more juice. You can drop it in boiling water for ten seconds. You can put it in the microwave oven, five to ten seconds as well. You tend to get more juice out of it. One thing that you should know That you don't cut your lemon in the center, you cut on the side here. You know, not in the center. I learned that in Mexico and here, you get much more juice out of it by doing it this way. [BLANK_AUDIO] Now, the decoration of lemon, there is many, many different way. Of doing it. Certainly when I was an apprentice one way was just to cut the rind around like this. And actually we cut it twice. This way [BLANK_AUDIO] And this way for the decoration. And just made a knot out of this. You can do that of course with orange, we do that with grapefruit and the question of presentation on the plate. It's relatively important, but a nice plate. You can put that little thing of parsley in the center. A classic way of doing it, certainly, is to cut it Into teeth like this that I'm going to do here. But actually instead of doing the regular teeth we will see that I'm going to cut the teeth in a kind of bias not straight down. And then we'll have a spiral effect [BLANK_AUDIO] We are going around. [BLANK_AUDIO] Then you're going to have the spiral effect, which is a little fancier than the regular one, and this is a decoration for lemon. [BLANK_AUDIO]
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Jacques Pépin: Cutting Lemons

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