Halftime...So Much More Than Orange Slices
First, set the orange on its side on a cutting board. Hold the orange steady with your non-dominant hand. With your dominant hand, carefully use a chef's knife to vertically slice the orange, from navel to end, into two pieces. (Mind your fingers!) Place one half on the cutting board, cut-side down.
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With a sharp blade, slice the fruit in half from the stem end to the "blossom" end. Lay the orange halves flat on your cutting board, cut-side down. 2. Cut each half into three wedges. Turn those.
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Wash the orange and then cut off the top and bottom of your orange. Remove the skin and the pith "white part" off the orange. Slicing down all the way around the orange until there is no more white pith left. Then, holding the orange in your hand you want to cut along the thin lines you will see going down the orange.
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Option 1: peeled wedges. Find an indent line on the top of the orange (it will make piercing the peel easier). Using your hands, press down until you break the peel and feel the fruit underneath. Don't press too hard or you will break right through the flesh! Lift up near the stem until the top peels away (see middle photo).
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Use a large chef's knife to slice off both ends of the orange. Make sure you've cut through all of the pith and can see some of the orange flesh. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away. Here's where it's a little tricky: cut right on the.
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Step 1. Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower.
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Place the orange on a cutting board. Using a sharp knife, slice about a half an inch off the top and bottom of the orange. Then, stand the orange up so the flesh is exposed and begin to cut the skin off following the contour of the orange and the white pith. Repeat this slicing all around the orange, using the exposed contour of the white pith.
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Instructions. Start by rinsing your fruit and patting dry. Remove the ends from the fruit and discard, be sure you are cutting away enough of the peel so that the flesh is now visible. Stand the fruit upright on one of the flat ends. Cut away a section of the peel from the top all the way down to your cutting board.
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Download Article. 1. Place an orange on a cutting board so the two ends are facing out. Use your fingers to hold the orange firmly in place. 2. Cut off the top and bottom ends of the orange using a sharp knife. Cut off enough of the ends that the inside of the orange is exposed on both sides. [5] 3.
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In this video, Chef Cristian Feher teaches you the proper way to cut an orange for maximum enjoyment! You can use this technique for all citrus fruit. Cutti.
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1. Cut the bottom off an orange and place it cut-side-down on a cutting board. Hold an orange sideways on a cutting board and use a sharp knife to cut off just the bottom end. Stand the orange upright on the cutting board with the end you just cut flat against the board. [15]
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Step 3: Make Sugar Syrup. Meanwhile, to start the candying process place the granulated sugar and water in a saucepan, mix to combine, and bring to a boil. Step 4: Candy Oranges. Once the syrup has reached a temperature of 225F, place the citrus slices in the syrup. Step 5: Cook.
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In this video I am going to show you how to cut an orange in 3 ways. We are going to cut slices, wedges and you will learn the orange segment that is great o.
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Peel the oranges and remove the pith. Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges. Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water. Generously sprinkle the slices with sugar and cinnamon and serve.
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Place the sugar and water into a wide pan then place the orange slices on top, in a single layer. Over medium heat, bring the mixture to a simmer, stirring gently to dissolve the sugar. Let the mixture simmer for around 40-60 minutes until the white pith of the oranges is translucent.