How to Cut Orange Wedges Without Membranes

Couper à Vif

Appears in

Published 2002

About

At times, the classic French aversion to texture runs against our contemporary appreciation of foods in a more natural State. Many people love mashed potatoes with the peels left on, none of us bothers peeling mushrooms anymore, and most of us would prefer a chunk of grilled tuna to a feather-light quenelle. But as far as I can tell, strips of membrane and pith left on an orange wedge thrill no one.

To cut an orange into membraneless and pithless wedges—the French call this couper à vif-— slice both ends off the orange with a sharp paring knife, deep enough so you see the orange flesh. Set the orange on one end and carve off the peel, working from the top down. Follow the contours of the orange so you leave as little flesh attached to the peel as possible. When you’ve removed all the peel and, with it, the white pith, hold the orange in one hand over a bowl and slice along both sides of each of the thin membranes separating the wedges. Slice along the membranes only to the center of the orange, coaxing the wedges into the bowl as you go. When all the wedges—now called “supremes”—are in the bowl, squeeze the juice out of what’s left of the orange, over the wedges.