Peeling an orange for a recipe is different from peeling one to eat. You generally don’t want any of the white part left, so it’s better to cut the orange out of the skin than to peel the skin off the orange. This works for all citrus.
You’re going to need this for the citrus-chocolate cake I mentioned yesterday.
Start by cutting the ends off. Make sure you get all the way through the peel, but not much farther.
Then cut it in half.
Make a V-shaped cut to remove the fibers down the center.
Cut the halves in half again, and in half one more time.
Starting at one corner, cut the peel away from the fruit.
Now your orange — or lemon, lime or grapefruit — is ready for your recipe.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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I think my fingers still have to get dirty, but at least it’s not my nails! Thanks.
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