For the orange peel garnish 1
Orange(s)
Pairing knif
Fruit Vegetable peeler
Cutting board / nonslip surface or pad
Paper towel
Use a fruit vegetable peeler (I use OXO) to remove the outer layer of the orange which will be your garnish. This method helps avoiding the pif. Best if the orange is at room temperature and slightly firm. Condensation and softer skin may cause the peeler to slip and perhaps catch a finger. Peeler should be in great condition.
Once you have several orange peels, place your cutting board on a non-slip surface. Use your pairing knife to trim the edges.
What to do should you prepare more than you need? No biggie. Wrap your orange pieces in a damp paper towel and store in the refrigerator. Paper towel shouldn’t be too wet as the peels will become slimy. Peels will keep for a day or two. Same day use is recommended.
Wash your tools after each use with soap and water. Citrus will cause the knife and peeler to become dull faster.
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