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Peelzyme seems really interesting (and cool)! But hm, does my nearest pharmacy stock it? I don´t think so Would this process be totally "natural"? Or would it leave some chemical rests for people to get upset about?

You guys wouldn´t believe what a mess us "professionals" (chefs) can stir up in a home kitchen while cooking. In the restaurant kitchen everyone seem like angels, working clean, tidy, organized. But when it comes to cooking up a simple dinner at home, the kitchen turns into the third world war. Ingredients and containers everywhere. It´s not like on tv! It´s mainly due to the fact that a home kitchen is not laid out the same way as a restaurant kitchen. At work you have to have everything easily within reach. We also have more space. At home you´re always afraid of dropping something on the floor while cooking. Or making a mess with the flour. Then one job (cooking dinner) suddenly becomes two (cooking + cleaning). At home you´re more mentally relaxed as well, cooking is allowed to take a bit longer. In the restaurant no. Just from my two-kitchen-point-of-view...

Yeah, the cutting out the segments is the normal way to handle this. But, more precisely I was wondering if there is any natural way to break down the white membranes - with cooking or adding liquids etc. If I for example would like to use whole slices of citrus, or big pieces. It feels a bit limiting to always have to use the segment-shape...

Just wondering if anyone could tell me if there is a good way to "break down" the hardness of the white membranes in citrus fruits? (cooking Vacuum packed maybe, or some "witch doctor marinade", boiling?) It´s ok if the white part is still there, I just don´t like the difference in texture between the fruit pulp and the membranes. Thnx

I personally like the aussie blog The Stone Soup - a lot of fast minimalist recipes and thoughts