skip the pasta! and other unsavory truths about airplane food - what does skip the dishes charge restaurants

(CNN)—
If you need a gold strategy to order your in-
The flight meal is like this: Always order stew.
If there is no stew, eat fried rice and fat fish.
Pasta, noodles, chicken breast or anything deep
In the bad conditions of the aircraft kitchen, the frying effect is not very good.
These suggestions are made directly from the food supply that millions of people are responsible-
Flying every day, such as Fritz Gros, director of culinary excellence in Asia Pacific, LSG Sky Chef.
As the Sky chef of his entire grant, "Hong Kong operations, the 30,000 meal-containing Aviation, Dragonair, United Airlines, British Airways, and Gross challenges that have been cultivated have been a difficult year: providing high-quality meals to hundreds of people, but no knives, no torchbearers (
Or any fancy device)
There are no fresh ingredients at the service point. The result --
Gross's kitchen is more of a factory than a restaurant, and his biggest concern has nothing to do with how good the food tastes.
"What we care about most is actually food safety," Gross said . "
"Because we have done so much, we can't have the wrong things in it.
You can imagine how easy it is for an airline to be sued. "So medium-
Rare steak.
Fish and chickens must be cooked at the right temperature.
"We can't have any risks," Gross said . ".
That's why stylish cooking methods like sous vide may produce perfectly textured fillets, but not cut because of airline safety standards.
After making sure the food doesn't make people sick, Gross's next priority is consistency.
"If I take out a tray randomly and the food tastes right, I take out another tray a few weeks later and if it tastes the same then I'm happy," he said.
Menus are usually planned a year before launch, meaning ingredients must be purchased in advance and are constantly re-purchasedevaluated.
The menu is changed if certain ingredients are shown to be health and safety risks.
"We are not restaurants ---
"We can't go to the market in the morning to pick something fresh and make it special for the day," Gross added . ".
If you wish to be surprised by the lamb and fennel dumplings, or the killer recipe mom makes for sea cucumber and pork belly stew, you may be disappointed.
Jorg Kubisz, executive chef of Cathay Pacific Catering Services, said: "It is impossible for a person to be exotic . "
Flight meals also serve other airlines, such as Korean Airlines and all-day air.
"Due to the limited choice, we have to find foods that are generally accepted.
So maybe sea cucumbers are not.
"Food, especially in economy class, must be identified immediately.
This means going. of-the-
The line of comfortable food may not satisfy your specific desires, but it will not offend anyone.
"The last thing we want passengers to ask, 'What is this? '?
Chef Kubis said.
"This will delay the service time.
We need to serve a lot of people very quickly.
"Cathay Pacific has a particularly difficult task to please everyone.
It is arguably the most discerning and diverse eater in the world.
"Cathay Pacific is complicated because we need halal food for Middle East, Japanese, Korean, local Chinese and try to make them authentic as much as possible. Charles grossrider, manager of catering services, said.
"It is easier for Australian or American passengers to please.
Over the past three generations of Americans have grown up in junk food, and anything better than a Big Mac will make them "wow ".
"Cooking is not a problem, it's just the beginning of the challenge.
Although the basic formula for aviation food is simple ---
Cooking, cold storage, re-heating-
There may be problems with its service.
"The crew may turn on the oven and then there is turbulence," Gross said . ".
"You can imagine what happens to the food.
"The meal may be forced to dry in the oven for a long time.
The kitchen revolution does not seem to exist in our future.
It will be very expensive and complicated.
"The kitchen on the plane will become more strict," says Grossrieder . ".
"Before, you bought the plane and chose the kitchen separately.
The kitchen is now installed.
It's a bit more challenging.
"However, in an era when food chemistry knowledge is widely disseminated through reality shows on the Food Network, is there no way to re-heat food?
"We have no restrictions," Gross said of his kitchen . ".
But airlines and unions have their own rules and standards.
"For example, we designed a melted chocolate cake and it was very good to re-heat it, but the airline just said, 'We don't have hot desserts for this airline.
This limits us to doing certain things.
"Always order stewAll, which means that a food can continue to meet the multiple challenges of Air Catering and still be able to stay delicious, which is the stew.
"We can stew it over and over again and it's still a stew," Gross said . ".
Vegetables can even maintain texture if they are done right.
Fried rice and fatty fish can also keep moisture well and can be re-heated.
Pasta can be an adventurous option as it needs to be delicious.
The ratio of pasta to sauce needs to be balanced so that the noodles are not too wet or too dry.
And something like deep
Fried food and chicken breasts are not heated well in small, crowded casserole dishes.
However, gross does recommend sweet-from LSG Sky Chef-and-
Sour pork, a deep dish
Fry, but vacuum marinate, lock the taste in the depths of each piece of meat, and apply a special cornstarch batter that will remain crispy when re-heated.
So, next time you fly, think about the mashed potatoes being sticky, the salmon steak being a bit dry, and think about what to get for you.
The article was originally published in April 2012. In-
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