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An Airline Chef Explains Why Stew Is the Only Plane Food You Should Eat

Stew is still tasty despite the challenges of air cooking.
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The words "plane food" and "delicious" are rarely said in the same sentence, which might be why eating on an airplane has such a bad reputation.

After Gordon Ramsey revealed he would never, ever eat plane food and a nutritionist said she'd only buy something in-flight if she "absolutely had to," it's safe to say we've all sort of been put off the idea of those pre-packaged tray meals.

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But that doesn't mean you have to go hungry. According to Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific, the secret is to order either the stew or fried rice, because it "still manages to be tasty" despite the challenges of air cooking.

"We can simmer it and reheat it over and over and it will still be a stew," he told CNN, before adding that fried rice, vegetables, and good fatty fish were also a reliable choice as they retain their moisture well.

"Our top concern is actually food safety," Gross added. "Because we do such a large volume, we cannot afford to have things in there that are not right. You can imagine how easily an airline can get sued. We just can't have any risk," which is why red meat is out of the question, and fish and chicken must be cooked to exactly the right temperature.

So that's why you're not getting a Michelin star meal 40,000 feet in the air.

This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

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