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Four tidbits in airline meals

7 May 2014 by ReggieHo


Seafood salads on Swiss International Air Lines

TIDBIT 1: Completely raw meat or fish is not allowed onboard, making dishes such as sashimi and beef carpaccio impossible to be served onboard (the latter is available on some inflight menus, but with cooked beef). But a piece of meat or fish can be left raw inside as long as the outside is seared. Smoked fish can also be served onboard.

TIDBIT 2: Sous-vide is one of the most commonly used cooking methods for inflight meals as it heats the food most evenly. Sous-vide


Gate Gourmet Hong KongTIDBIT 3:
Dishes are manually cooked and portioned, even when it comes to the mass quantity of economy class meals. The need for inflight menus to change regularly renders the employment of machinery impractical. 


TIDBIT 4:
It takes about a minute to make 80 omelettes, and they are cooked at 74 degrees Celsius, leaving them still slightly raw inside before they are chilled and loaded onto the aircraft. That way, they are not overcooked when reheated in the inflight galley. Gate Gourmet Hong Kong omelettes

 

Reggie Ho

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