Airline food doesn’t get a lot of love when the subject of haute cuisine arises, however it may not be as bad as its reputation. USA Today dispels five common myths about airline food:
1. All airplane food is frozen and reheated. While some meals are indeed frozen and then reheated, today fresh salads and sandwiches are often served on flights. Sometimes dishes are prepared sous vide, a process where food is sealed in airtight plastic bags, cooked slowly and then blast chilled. While this could be perceived as “frozen and reheated,” it is actually an advanced culinary technique.
2. Business- and first-class passengers get the good food. While this is generally true, many foreign carriers, most notably Turkish, Aegean and Swiss Airlines, also provide quality meals in economy class. Passengers are invited to pay to upgrade their economy-class meal on certain airlines, including Air France, KLM, Austrian Airlines, Aer Lingus and British Airways. The cost is about $15.
3. They purposely assault us with stinky food.While fish, marinated vegetables, butter sauces and fried foods may be delicious on the ground, they often lose their appeal at 30,000 feet. While airline chefs generally know what works, mistakes happen.
4. Airline food resembles fast food. It is actually higher in quality than it gets credit for. Some carriers serve organic steel-cut oatmeal, whole fruit or sandwiches made with fresh meats and cheeses, as well as premium snacks. In Europe, passengers can get nutritional information about their meals.
5. The food has been purposely crafted to make you fall asleep. While flight attendants may welcome such an idea, there is actually no such conspiracy. Nothing is added to the food.
