3 Chef Techniques

Credit: Andr� Baranowski

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Segmenting Citrus
This method for removing juicy citrus sections from their fibrous membranes comes from Andrew Carmellini's Urban Italian. Using a small, sharp knife, cut about one half inch from each end of the fruit, exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith, using a steady downward motion and following the curve of the fruit, rotating the fruit as you go. Holding the fruit over a bowl, slowly slice between the membrane and the edge of each segment's flesh; let each segment drop into the bowl.