Warming up food on the plane
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Warming up food on the plane

Warming up food on the plane

Most airlines operate a chef who serves for passengers. They are unique in that they provide a specific dish recipes for a huge number of customers, based on mass production. Food is created from such ingredients that can go through the whole process, from preparation to serving. Many customers of the airlines interested in the question: "Is it possible to warm up food on the plane?".

Save the taste of food in the airplane may be the method of sous-vide, implying long food processing at low temperatures in a sealed plastic bag.

To improve the taste of food, many airlines have resorted to experimenting with prototypes of dishes that were created either on board the aircraft or in the laboratory.

It's no secret that for the preparation of dishes that are served in the air, you can not use the same recipes that during the preparation of the land. But be that as it may, it does not mean that the food that is served on board, may not be as palatable. Top chefs have long mastered the art of adapting to changes in recipes taste food that occur in the air. First of all it concerns that food that is served to passengers in first and business classes. Food in economy class, as a rule, less refined.

First and Business Class service team of experienced cooks, who work with the airlines customers directly. In his disposal cooks have kitchens, equipped with the latest technology, exactly the same situation as in the restaurants. As for ready meals, they are placed in special trolleys, where they remain in a cooled state until such time as they are not in flight razogreyut. And they were originally prepared with the expectation of heating, not to digest and do not overcook.

All airlines regularly improve methods of cooking. For example, the Singapore company Singapore Airlines It has long cooperated with SATS, which has a simulator of the aircraft cabin in the middle of restaurant service, located at the airport Changi (Singapore). Here are preparing and testing the food at reduced atmospheric pressure. Thus they are able to reproduce the flight conditions at high altitude. Meals are designed according to laboratory research.

Practically all air carriers use special convection ovens to heat food in the aircraft (food is blown with hot dry air in special containers). The use of open fire or microwave ovens is not allowed, despite the fact that the first induction cookers appeared on the market.

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