Read the chef's talk on the plane to know what food you should not call

The food on the plane ensures food hygiene and safety, but the taste is not sure.

Fritz Gross, culinary director of LSG Sky Chefs Asia Pacific. He is in charge of Hong Kong by LSG Sky Chef, with 30,000 daily meals for airlines like DragonAir, United Airlines and British Airways.

Gross said honestly that his job was really hard: " Serving hundreds of quality meals, but no knives, no fire and no fresh ingredients in place. The kitchen is like a home. machine is more than a restaurant ".

A meal on the plane.

Taste has never been a top priority

"Our top concern is food safety," Gross said. "Because we make a huge amount of food, and errors are not allowed to happen, otherwise the company can be sued."

Therefore, items such as steaks, for example, are something that never appears on the menu. Fish and chicken must also be cooked in advance at an appropriate temperature."We cannot have any risks." Gross stressed.

Preparing food for flights is really an arduous process.

After the safety part, the next priority is flavor stability."If I tasted a tray of food and found it good at the moment, I expect that after a few weeks, I will still find it delicious."

The menu on the plane usually has to be planned from a year ago, ie the source must be pre-standardized, and always re-evaluated. If some materials are at risk of affecting food health and safety, the menu will immediately be changed.

"We are not a restaurant so we can go to the market in the morning and choose fresh and delicious things and make it special during the day," Gross added.

It is not easy to call the correct taste of each passenger

In general, when flying, you won't be able to expect too much. If you want a piece of grilled lamb, or "genuine" dishes such as sea cucumbers, lobsters, etc., there is no way, even if you fly business class.

The menu should be appropriate to serve the majority.

Jorg Kubis of Cathay Pacific Catering Services said: "We have to find popular food items, serve a large number of passengers. So things like nudibranchs are impossible."

Charles Grossrieder - director of catering services also said that serving food for passengers is really a big challenge, because the composition of tourists is very diverse.

They may be Middle Eastern, Japanese, Korean or Chinese . and to please all is really difficult.

Meanwhile, it is much easier to serve Australian or American passengers. He happily said: " Three generations of Americans back here are associated with fastfood, so just serving them whatever McDonald's cakes are enough to satisfy them."

Almost never cook on an airplane

Food will be prepared in advance and only heated in the oven when the passengers order.

The basic recipe for airplane food is to cook on the ground, cool it, then heat it on an airplane. Food will be prepared in advance and only heated in the oven when the passengers order.

Gross said: "The cooking on the plane is really a big problem, because the conditions on the plane do not allow it, sometimes limiting us to create more delicious and interesting dishes."

What should I order on the plane?

Of course, the dining options on the plane are always limited, and it depends on each carrier. But when you want to eat, you should choose stews, and only choose it.

The reason is that when ignoring all the strict standards, the stew is always a stew. No matter how many times it is cooled and reheated, it is still a stew, not losing a lot of nutrients.

The kind of rice you deserve to withdraw your wallet (if required).

Vegetables, fried rice and other types of fish, if processed well, retain moisture, while ensuring the nutritional content inside. They deserve you to withdraw your wallet (if required).

In contrast, noodles and noodles are somewhat risky options. The reason is because these dishes need to be enjoyed immediately after processing to ensure the taste, and when they are reheated, it is very difficult.

Besides, with these dishes, the proportion of noodles and sauce needs to be balanced. This is really difficult to ensure, because water will evaporate when reheated.

Fried dishes are not something that should be paid out. After reheating, they no longer hold the flavor, if not . boring.