Uploaded July 2026 | Updated September 2026, 1 week ago
🍊PART 2: Now that you know how to peel and slice an orange (see yesterday's post if you missed it!), now it's time to prep citrus the chef's way: segmenting.
Follow along with Derek from WÜSTHOF — once you get the hang of it, this elegant technique is a cinch.
Let's grab a 3 1/2-inch paring knife and go for it!
🔪Cut away the peel and pith (see yesterday's post for reference).
🔪 Hold the peeled orange over a small bowl. Gently run your paring knife between the white membranes of each orange segment. Allow the clean segments to fall into the bowl below.
🔪 Working counter-clockwise, repeat with the remaining orange segments until you're holding a spent orange. Squeeze the remaining orange juice into the bowl with the orange segments.
Enjoy as-is or in your favorite citrus recipes 😌
🍊PART 2: Now that you know how to peel and slice an orange (see yesterday's post if you missed it!), now it's time to prep citrus the chef's way: segmenting.
Follow along with Derek from WÜSTHOF — once you get the hang of it, this elegant technique is a cinch.
Let's grab a 3 1/2-inch paring knife and go for it!
🔪Cut away the peel and pith (see yesterday's post for reference).
🔪 Hold the peeled orange over a small bowl. Gently run your paring knife between the white membranes of each orange segment. Allow the clean segments to fall into the bowl below.
🔪 Working counter-clockwise, repeat with the remaining orange segments until you're holding a spent orange. Squeeze the remaining orange juice into the bowl with the orange segments.
Enjoy as-is or in your favorite citrus recipes 😌
