The Boyertown Area Times - - LOCAL NEWS -

Ever won­der how chefs seg­ment cit­rus so beau­ti­fully? Known as suprêming, it’s all about knife skills. “There’s a method for tak­ing the skin off – not peel­ing it, but cut­ting the skin away,” ex­plained ex­ec­u­tive chef Brenda Ki­ef­fer. “You cut each end off, and then you take your knife and cut the pith and the rind.” Fi­nally, cut along the mem­branes to re­move the seg­ments. Et voilà: suprêmed cit­rus.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.