00:00If you want to look like a pro, here are the eight ways to cut a lemon. First off, when you're
00:03choosing lemons, always go with the smooth, softer skin. The thicker one is going to give you way
00:08more pith and less juice. I imagine this is how most people are doing it at home. Now I'm going
00:12to show you a bunch of different ways to make it a whole lot cooler. One of the best uses of this
00:16standard wedge, actually cut it in half, maximize the amount of lemons that you have, but you don't
00:21need a ton of juice. Speaking of getting the most out of your squeeze, call these cheeks. Some people
00:25call it ears. I call it the best way to squeeze the juice. We've talked about our boring standard
00:30lemon wedge. As a food stylist, we're always going for visual, and this is the way that I do it. Take
00:35your knife at an angle. I'm going to go halfway in, change my angle. There you go. This is how I want
00:40it to look in the photo. Another way that I really like to achieve that fancy food stylist lemon, this
00:44gives you a bit more control of knowing what it looks like. As a food stylist, I'm all about control.
00:48When you're looking to impress the dinner table, one of the coolest ways to do this is by grilling.
00:53Slices in half. We're going to throw this in a cast iron. Not only is it more juicy, it's really going
00:57to stand out on the dinner table. And there we are, perfectly caramelized. Let's talk rounds, spirals,
01:03and twists. The standard round. This comes in handy whenever you're doing anything where you just need
01:08something that's going to be sitting inside of the drink. Twist and a spiral. I'm going to take a Y
01:12peeler. Take a nice long peel from your lemon. I'm going to take that piece and wrap it around.
01:18Anything that's available. Roll it up in a damp paper towel. If you're having a dinner party and you want
01:23to have all of these ready, it can go in the refrigerator and it can sit in there for hours.
01:27And this is what you're going to have.
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