Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I'm going to show you how to section an orange. It sometimes also called perfecting an orange. What we're going to do is we are going to peel our orange all the way down, getting rid of all that white pith on the orange, like that, cut off at the bottom. Now we take our knife. And we just remove all that white pith that was left on over, we didn't get in the first cut.
Keep your knife very sharp. This is a real easy process. You know this is the best tool and the safest tool in the kitchen is a sharp knife. The most dangerous tool in a kitchen is a dull knife. Because the dull knife will go where it wants to go and the sharp knife will go where you want it to go. So that is how we peel our orange. Now to section or perfect an orange, I'm simply going to take our knife and we're going to cut right down beside of the membrane that divides the sections. Then we are going to cut down in the other side. Then we pull out our section. Remove the skinless tissue. That's how you section an orange.
Now we are going to do another one. Another section and then we'll take on another section. Again, now sometimes you will have the membrane stick to the section, just take your fingers and put it off. We get another one. See that. That is how you present an orange to make a favorite dessert, garnished beautifully with the section of orange. That's how you section an orange.