How to peel raw citrus fruits and cut supremes?

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How to peel raw citrus fruits and cut supremes?




TUTO: How to peel raw citrus fruits and cut supremes?


© Maria_Lapina / IStock
TUTO: How to peel raw citrus fruits and cut supremes?

Nothing like citrus fruits to give pep’s to our plates in winter. If the technique of peeling raw and detailing supremes seems simple on TV, many of us are lost when we face the cutting board. Discover our great tutorial on preparing citrus fruits like a chef.

CURRENT CUISINE – Tutorial, how to peel and cut a citrus fruit.

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Peel raw citrus fruits: what does that mean?

Peeling raw is a cooking technique that involves completely remove the peel from a citrus fruit – lemon, orange, grapefruit, clementine – using a knife to leave only the visible flesh. We get rid of all the white skin (the ziste, a very bitter part).

This is the first step to be able to take supremes (see below) but it is also the way to obtain nice citrus slices, without white skin, therefore without bitterness. Perfect for a Orange salad or a nice grapefruit pie.

Peel raw citrus fruits: the equipment to plan

To peel a citrus fruit raw you will need a sharp knife. Depending on the size of the fruit, choose a slicing knife (large knife with a wide blade) or for a paring knife (small knife).

You will also need a clean cutting board.

Peeling citrus fruits raw: how to do it?

1 Cut the ends of the citrus fruit at the top and bottom (stalk side and opposite part) to create a stable base. The flesh should be visible.

2 Using an up and down movement, remove all the bark by sliding the blade of the knife between the flesh and the ziste. You have to follow the curve of the fruit to remove as little pulp as possible.

3 Rotate your fruit gradually to peel all around.

4 Remove the last small white skins that remain.

Once peeled live, your citrus fruit is ready to be broken down into supremes.

Citrus supremes? What is it actually?

The supreme – or segment – of citrus, is nothing but a neighborhood where the skin has been removed to keep only the quintessence of the fruit: the thighs. The interest is aesthetic but above all gustatory: freed from the membrane, the citrus quarter is much more pleasant to taste.

You can offer them for dessert, in a salad with other seasonal fruits. But also, they will bring freshness to a plate of French toast or embellish a fruit tart.

And in salty? A grapefruit and shrimp segment salad : a winning duo. Lemon supremes that wonderfully flavor fish or white meat in foil. And the wedding that we prefer above all: duck and orange segments !

Taking citrus supremes: the material to plan

To recover the segments of a citrus fruit, once again provide a very sharp knife. With the exception of grapefruit, for which you will have a slicing knife, the paring knife will be more suitable for other citrus fruits, for better precision in gestures.

You will also need a bowl or deep plate to collect the supremes but also the juice of the fruit which will flow during the operation.

Taking citrus supremes: how to proceed?

1 Take the peeled citrus fruit in your hand and place the soup plate below.

2 Slide the blade of the knife against the first membrane (white line) which separates two supreme. Push the blade into the heart of the fruit.

3 Repeat the operation the other side of the same neighborhood, along the next membrane. The Supreme must come off on its own. Book it.

4 Fold the membrane deprived of its flesh on the left and continue in this way until all the quarters are removed. Do not raise the supremes randomly. By turning in the same direction, you will allow the fruit to stand until the last supreme is up.

The anti-waste tip: we cook citrus peels!

Do not throw away thecitrus peel. Cut it into sticks, blanch them and then confine them in water and sugar. These candied citrus peels will become orangettes or can be used as is to decorate cakes.

Regarding the skin of lemons, note that it can also be used for clean your home naturally.

And the membrane that remains after lifting all the supreme? Squeeze it in your hand to extract some the remaining juice. Emulsify it with a dash of olive oil and pepper to achieve a ideal vinaigrette for seasoning lamb’s lettuce or grated carrots. Otherwise, use this juice for avoid oxidation of apples, pears, avocados …

Thanks to the expert hands of the head Céline de Sousa

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