Perhaps you have heard of old jokes about those airline food, but they're getting harder to make these days. Airlines are now upping their game when it comes to these inflight meals by enlisting the help of well-known chefs who whip up restaurant-quality menu items, much to flying public's delight.But are those airline meals really that bad, to start with?
Here's everything you wanted to know about them, and the myths that need to be put to eternal rest.
Myth 1: All airplane meals are frozen and reheated hours later.
A lot of airline meals are, in reality, frozen and reheated on board. However, according to Heather Poole, a flight attendant and author of Cruising Attitude, "not everything is frozen." She also noted that airlines also serve "salads and sandwiches on some flights."
The term "frozen meal" does not accurately define the complete process, either. Karen May, from United Airlines, also pointed out that, "In cases where we have to cook and chill meals, we often prepare them using the sous vide method". It means that the food is placed securely in airtight plastic bags, and cooked ever-so-slowly. Nikos Loukas, a veteran airline consultant who writes Inflight Feed, says that, "chicken is cooked to a strict procedure that involves getting the meat to the right temperature and then quickly blast chilling it to try and keep the moisture levels in the meat." However, he admitted that many factors contribute to the actual taste of that chicken, from the "reheating process in the air, oven settings on various aircraft, or the meal staying just a little bit too long in the oven."
Myth 2: Good food is served only to business- and first-class passengers, not to those who fly economy
This is one of the most widely known belief, and at times, rightfully so.
"Well, passengers do pay an awful lot to sit in first class, don't you think?" Poole said. "I mean they should get something for spending all that money." What's ironic, however, is that while someone may be paying a lot to fly first-class, they may even still want what's being served to coach-fliers. "I can't tell you how many first-class passengers will ask us if they can have a snack from coach," stated Poole.
Loukas is also quick to say that "there are a number of airlines who do go above and beyond to provide a quality meal in economy class." He is specifically referring to the regional fare on Turkish Airlines, the Bibimbap dish on Korean Air, traditional Greek-inspired dishes on Aegean Airlines and Swiss International Airlines' Taste of Switzerland meals.
A number of American fliers are also familiar with the concept of paying a little bit more to upgrade economy-class meals to something that's being served in first class. However, Loukos also said that "even those who travel beyond the curtain in premium cabins may also be served a reheated frozen meal. I have experienced lukewarm meals in business class, so it's not always perfect in the front either."
Myth 3: There are a number of foods that should not be served inflight, but airlines serve them anyway
"This reminds me of the marinated vegetables we served in business class one month," Poole recalled. "I walked on board and I almost died. The smell was awful. But they tasted good. Even so, that smell wasn't worth it."
At United Airlines, Karen May said that their chefs "minimize the use of ingredients with strong odors and avoid things like butter sauces and fried foods, which don't do well at 30,000 feet."
Loukos also said that, "While I've had some lovely seafood meals in-flight, the majority of the time I haven't enjoyed them. I don't think that all types of fish are suitable to use in in-flight meals. Fish can dry out easily in-flight. Most reputable airline caterers these days will know what works in-flight and what doesn't."
Myth 4: It's better to have fast food than eat what's being served in the air
It depends on who you ask.
Karen May said that at United Airlines, they serve meals of higher quality than one might expect. "On flights that offer our Choice Menu to United Economy customers, passengers can choose from a variety of premium snacks and, in many cases, fresh-food options, including organic steel-cut oatmeal and a harvest-ham baguette with maple spread for breakfast, and a rustic Italian sandwich and French country-style bowl for lunch and dinner."
Heather Poole, on the other hand, noted that this "depends on a lot different things like the airline, how the long the flight is, the time of day, the route, and whether your seat is in coach or first class. Long flights always have better food than short flights, and anything under three hours is considered a short flight. International flights will always have better food than domestic flights, even if the flying time is about the same." She also pointed out that there are now great places to eat at airports, citing Tortas Frontera in Chicago and La Carreta in Miami as examples.
Myth 5: Airline food makes you relax and fall asleep
This is more like an airline conspiracy. Loukos brushed it off, saying, "I think this is an old myth that has been doing the rounds."
Heather Poole, who has spent more than two decade in the skies, addressed the theory with a blunt response. "What is this, a flight attendant fantasy?" she asked. "I think airlines are more concerned with saving a buck than they are about making passengers fall asleep."
