Why some in-flight options taste better
Although in-flight meals have largely disappeared on domestic flights, they are still alive and well on board international flights.
And to be honest, airplane food has not always had the best reputation.
There’s a good reason for that.
Fresh ingredients are cooked, packaged, transported to the plane, and then reconstituted mid-flight in a convection oven, Delta Air Lines’ general manager of product development, Dan Mord, said.
‘‘We are essentially torturetesting food here,’’ Mord added. ‘‘A lot of things that work in a restaurant may simply do not work on board a plane.’’
The low air pressure and dry atmosphere of an aircraft pressurised to mimic the conditions at 8000 feet of altitude also numb our ability to perceive a food’s taste and texture. That explains complaints about dry and bland dishes.
But there are certain dishes and characteristics to seek out if you want a pleasant dining experience on a flight.
‘‘Moisture in the air is what transfers the flavour and airplane air is dry,’’ Mord said. ‘‘So dishes with heavier and sweeter flavours work well at altitude.’’
In addition, the reheating process also threatens the moisture content and the overall texture of the food.
Dishes such as curries, braised short ribs, lamb, and pasta are good choices because their flavourful sauces help preserve the taste and texture of the meal, Delta’s director of onboard services, Brian Berry, told us.
If you are in the mood for a steak, Berry and Mord both recommend a filet mignon because of the relatively lean cut’s good fat consistency.
The airline recently pulled a rib eye from its menu because the high fat content of the cut made the texture too tough when reheated.
One course works is dessert.
According to Berry and Mord, the sweetness of the dishes translates well to in-flight service and make them relatively foolproof.
Popular choices include apple crisps, mini pies, tiramisu, and ice-cream sundaes, with warm desserts like bread pudding proving successful during winter flights. that always