[Sca-cooks] questions relating to food on airlines

[Kerri Martinsen]

Just a guess but it might have something to do with recirculating air
for the spice.

On Top Chef, the guys had to make a 1st class dinner for an airline.
The biggest problem they had was that everything had to be
cooked/heated for no more than 10 minutes and all in the same "foil
pouch".  There was problems with fish being overcooked, broccoli
coming out dead, etc.

Just a though, not an expert by any means.

Vitha

On 10/30/07, terry l. ridder <terrylr at blauedonau.com> wrote:
> hello;
>
> sunday, while my daughter and i were watching the next ironchef
> episode, alton brown kept referring to foods that would not be
> served on airlines. alton brown, did not explain why one would
> not want to serve them. would anyone on the list have pointers
> to the whys?
>
> the other interesting tidbit of information from the episode, is
> that at cruising altitude food tastes different than on the ground.
> that foods must be 'over' spiced to have the same taste at cruising
> altitude as the same food would have on the ground. would anyone on
> the list have pointers as to why the sense of taste changes while
> flying?
>
> --
> terry l. ridder ><>
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