This page contains content from our previous website. To learn more about us, check out our new website.

Le Cordon Bleu

Back Home
Le Cordon Bleu News, 03/28/2014
Peel and segment orange (or other citrus fruit)
Print this page
Technique

EN | FR Share: Facebook Twitter More...

In The News

 
Peel and segment orange (or other citrus fruit)
This month, discover Le Cordon Bleu Chefs' technique for peeling and segmenting an orange!
Peel and segment orange The technique to peel orange How to peel orange
Cut a small slice off the top and bottom of the orange. Stand it upright on a work surface and, following the natural curve of the fruit, use a small paring knife to cut away the skin and all the bitter white pith to expose the flesh. With your hands over a bowl, cut between the membranes to free the segments (remove any seeds).

 

This technique was used in the following recipes:

 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.lcbparis.com
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

  • Meet Emilie Gentils
  • Emilie Gentils spent 8 years studying in hotel schools (in Souillac and Toulouse) and has 8 years of professional experience in the restaurant industry. She has managed a number of establishments in London (including 7 years with the Terence Conran group) and has fashioned a network and creativity all of her own.

Read more


Read more

 

 
 
 
Terms of Use Website Privacy Policy

Le Cordon Bleu

Home

Loading...

Campus

Adelaide

India

International

Istanbul

Kobe

London

Madrid

Malaysia

Melbourne

Ottawa

Paris

Peru

Seoul

Shanghai

Sydney

Thailand

Tokyo