Jacques Pépin: how to prep an orange.

I use a lot of orange in my restaurant. And, very often, I do candied orange peel. And, I use the vegetable peeler, like that, to get nice, equal, thin strips. Because, what you want is only the surface of the skin. That's where you have all of the essential oil. And even I candy them this way. Sometime I fold this in half, and do a Julienne out of it. That's what we do for a duck a l'orange, you know. [NOISE] You would want to do this, to put in the sauce Or the strip like this are very nice. What you don't want is strip cut with a knife which are that thick. [BLANK_AUDIO] Because the piece underneath. The piece underneath is kinda bitter, I mean it's not that you cannot use it, you can use it but you have blush it several times because it's bitter. You see this is in the skin that they said that the special oil is. See if I do it, a fire on this here, you can see that in the skin of the orange, lemon, tangerine and all that you are very special That's what give you the taste in addition, more actually than the juice of the orange's citric acid. Now when you want to grate it, another way to use it with one of those small graters. You can this and that really again take only the surface. Of the skin which is what you want. When you finish this, you want to bang that on each side to remove that from this. And this is a very potent, very strong thing that you put like in a custard or something like this. Now if you want, To take the skin out of an orange you start at one hand. And that one your going to saw again. When I did an apple my knife was here. When I did a tomato my knife was here. When I do this my knife is here because of the texture of it. So I start cutting around, and you want to cut until The orange is totally nude. That is, all the pit is removed. So, you cut around in that jigsaw fashion again. See, this one, I have a very thick skin, depending the time of the year you usually, I mean, I try to use seedless orange. [NOISE] You know large with not too much of a skin is when these large bit, that's the way they did it at the market sometimes works out better than other times. Okay. So my orange, as you can see, has shrunk considerably but This is the way it should look. Now if I want to remove [NOISE] the segment in between, see here the segment, I go from one side, on one edge of the segment, to the other edge. And that way it's much better when you don't have seed inside. Now the next one you go next to the segment, you twist your knife around. And it comes next to the next membrane and so forth. So we cut that around. Some slice will be bigger than other. [BLANK_AUDIO] Up to the end. And I keep the juice anyway, but basically what I am left with Is the membrane here. That's it. And that make me a beautiful dessert just with that little cook here, a piece of buoyage.