In the March issue of Santé you will find the recipe for yamboon salad with mint crema from Hartwood. For this you need to cut citrus fruits. How do you do that? You can read that here
Cutting citrus fruits is a classic restaurant technique to cut off the entire rind and bitter white layer and separate the segments from the membranes so that only pulp remains.
The secret lies in the use of a super sharp blade, with which you cut almost effortlessly; if the blade is dull you have to use force and then you will get in trouble. First, cut the top and bottom of the fruit so that you see two circles of flesh. Then cut away the skin, complete with the white and outer membranes, following the shape of the fruit. Finally, remove any remaining pieces of fleece. Now you can stop and cut the fruit into one-inch slices or follow the chef's standard technique.
Working with the fruit in one hand and the knife in the other, work over a small bowl, cutting as close as possible to the membranes separating the wedges. Cut along one of the membranes, then along the next, and place the cut wedge in the dish. When all the segments are detached, squeeze the juice from the remaining membranes with your hand and save it for another use.
Off The kitchen of Hartwood, €29.95 via AKO.
