Wednesday, April 11, 2012

How to Supreme an Orange

Today I created a cool recipe that I can't wait to post about. I'm working on it and will probably post it on Friday, but in the mean time, here is a quick tutorial on how to supreme an orange (because you're going to need to know how to for Friday's recipe).
So what does it mean to supreme an orange? It means to segment the orange; to remove the flesh of the orange (with all the juice) from the white, fibrous, membrane and skin surrounding it. They're often found as a garnish for fancy desserts, like the crepes suzette I had at Prairie Lights, and they're really easy to do yourself at home.
The first thing you need to know when you are about to supreme an orange is that your goal is to cut away as little flesh as possible. Now here are the three easy steps you need to follow.
1. Cut off the top and bottom of the orange on the cutting board.
2. Place the orange onto the board on one of it's flat sides and begin to slowly cut off the skin of the orange. Go around in a circle until no skin remains.
3. Now that there is no more skin on the orange, it is time to separate the flesh from the white strips of membrane. Carefully take your knife and cut the orange on one side of the membrane until the blade reaches the centre of the orange, and then do the same against the next strip of membrane. The flesh should easily come out. Repeat until all of the flesh has been removed.
*People sometimes find it easy to complete this step by taking the orange off of the cutting board and holding it in their left hand and cutting with the knife in their right hand.
That's it! Now you can use these slices of orange to garnish a dessert or you can eat them all on their own. Just be warned that without the fibrous membrane, the slices of orange will taste much more intense.
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