A Few of the Varieties of Garlic Available to the On-Board Chef
Every type of garlic has two distinct features, both of which should be noted by an expert in marine catering services. One of those features relates to the bulb’s neck. Some have a hard neck, while others have a soft one. The professional at a maritime catering company should also focus on the length of time that a studied variety of garlic can be stored. Among the soft neck variety, any need for long storage poses fewer problems. Still, the smart cook realizes that bulbs with a hard neck deliver a different benefit. Consider, for example, the garlic known as Ajo Rojo. While it has a hard neck, it can also add a deep rich flavor to any dish. In addition, the burgundy wrapping around its cloves helps it to stand out, when placed among a large group of garlic-smelling bulbs. If the member of an executive-level team at a marine catering company hopes to increase his knowledge of garlic’s special features, he might want to learn some new terms. For instance, that same professional should become acquainted with the term “tunic.” That is the word that an expert uses, when talking about the skin that wraps around a bulb’s multiple cloves. Italian late garlic remains fresh after prolonged storage, because it has a tight and coarse tunic. An on-board chef should know that the same tunic can create problems for a cook. It is not easy to remove. Still, it aids retention of a pleasing and mild flavor. Like the variety called Italian late, the Ichelium Red garlic has a soft neck. It too has a mild flavor; yet that flavor gets stronger during a prolonged storage. As its flavor strengthens, it starts to exhibit evidence of a spicy heat. It can be stored for up to 9 months, and it can function as a great source of flavor in a wide range of dishes. If an expert at a marine catering company wanted to discover the variety (out of all the types of garlic) that cooks seem to like the best, he ought to do more research on the German Red garlic. The cloves of that particular variety can be peeled with ease. It holds up well during cold winters, and it can add a robust and spicy flavor to any dish.
Cooks that prefer to work with a larger bulb welcome the arrival of a shipment of Kettle River Giant garlic. Its unique combination of features serves to distinguish it from any of the typical hard neck or the common soft neck varieties. This garlic’s bulb exhibits heartiness during long storage, but it also delivers a complex blend of flavors. So, not every on-board chef welcomes the chance to become acquainted with every variety’s characteristics. Some might make clear to the professionals at a marine catering company that their skills show-up best during preparation of a dish that uses bulbs with a softer neck. Others could insist that their skills shine-out during preparation of a dish that contains hard neck bulbs. Obviously, the professionals at a marine catering company must weight each variety’s characteristics against the amount charged by the supplier. In addition, there exists the chance that the amount of flavor in any one bulb could stay locked in the cloves, if a cook did not have all the ingredients for some dish on the menu. Those are other factors that knowledgeable members of the marine catering industry must keep in mind, before ordering any of the garlic-smelling bulbs.