How to Make a Better Lemon Wedge...
Sounds easy, doesn’t it? Just take that old lemon and cut it lengthwise into 4 or 6 sections. That’s what I thought, until I took Blademaster 2. Sounds like a video game, but this was a live class with a real Master Chef, teaching us novices about knife skills. I’m happy to report that I exited the class with as many fingers as I had when I entered it!
I learned a number of cool things in the class (aside from the fact that I needed the Big Mouth Chopper). I learned how to hold a knife for greatest control, how to hold the food with my other hand so I didn’t lose a finger. But one of the best lessons I learned was how to make a proper lemon wedge. There are a few things you ask of a good lemon wedge:
- Be easy to hold
- Don’t get lemon seeds in my food
- Don’t squirt me (or anyone else) in the eye, and, of course,
- Squeeze some lemon juice on my food
The old-fashioned lemon wedge doesn’t actually do any of these very well.
So here’s the Colbrook Kitchen Guide to making a Better Lemon Wedge, with a big thank you to Chef Adam Busby:
- Cut off the ends of the lemon (this makes it easier to hold when you’re squeezing it)
- Stand the lemon on one end and cut into 4 or 6 wedges (don’t have a photo of that, I figured you knew how to do it.)
- Slice off the inner core of each wedge and remove the seeds (this opens the cells to allow the juice to flow, without popping through a cell wall and hitting you in the eye)
- And there you have it: the Better Lemon Wedge