Jacques Pépin: how to prep an orange.Jacques Pépin: how to prep an orange.
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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.