Real Reason Why Airplane Food Tastes So Bad

Real Reason Why Airplane Food Tastes So Bad


The celebrity chef everyone loves to hate, Gordan
Ramsay, once famously said that there’s one place he would never eat and that’s
on planes, except he used more colorful language of course. Ramsay followed that by saying, “I worked
for airlines for ten years, so I know where this food’s been and where it goes, and
how long it took before it got on board.” If you’ve eaten on planes you’ll know
that everything in those boxes seems to taste, well, just kind of not how it’s supposed
to taste. Scrambled eggs for instance seem to be missing
their…er… egginess; something just feels wrong. The dearly departed chef and food writer Anthony
Bourdain said the same, that he refuses to eat on planes and would rather go hungry than
risk eating in the skies. So, what’s the deal; why is airline food
so awful? First of all, Ramsay actually worked with
an airline to help them with their food. He introduced dishes that sounded like they
came from a five star restaurant and he’s not the first chef that has been hired by
airlines. The names of the dishes on many airlines sound
pretty enticing. Who wouldn’t want to try the “Red Wine
Braised Beef with Polenta” that was served on Air New Zealand. And surely Austrian Airlines couldn’t make
a mess of their “Vienne se Schnitzel.” When Virgin America introduced their Spanish
Tapas you’d think most folks would not turn their nose up at that. Is Ramsay just a snob? Was Bourdain too picky? The answer is probably no. We should say that flying for a lot of people
is a novel thing and they can’t wait to chow down on free food. We guess a lot of you don’t mind what you
are given, but we very much doubt any of you would say the stuff you got on the plane wouldn’t
be better than if you got the same dish in a restaurant. We can guarantee you that the Viennese Schnitzel
is better in Vienna than it is 30,000 feet up in the air, and there are a handful of
good reasons for that. One of the obvious reasons why airplane food
is not so good is the fact that it’s not served to you fresh from the kitchen. It’s made in bulk at some place not far
from the airport. Travel and Leisure magazine investigated this
and so went to Dubai to see where Emirates made their food. They have a huge facility near the airport
where thousands of dishes are prepared each day for its own airline as well as many others. The dishes the facility is told to make have
been thought over for a long time. We might recall how American Airlines famously
saved $40,000 a year by removing one olive from their salads. Ok, so once the dishes have been decided and
the budgets figured out, the factory-style restaurant gets down to business. It’s really not a restaurant at all, and
is what you might call a food processing plant. The folks preparing the food are made to wear
hair nets and in Dubai at least have an air shower before they go near any food so nothing
will fall into the dishes. What we are saying is that plane food is at
least probably clean food. When it comes to making the dishes those that
will be heated up are made and then they are frozen to specific temperatures. When you get them hot that’s because they’ve
been heated in the plane’s convection ovens. According to Travel and Leisure, “Chefs
will prepare meals eight hours before a flight, with hot food items having a shelf life of
72 hours, though the team typically works within a 43-hour time period.” When it comes to meats, chicken might be cooked
just 60 percent, frozen, and then finished on the plane, while beef steak might be cooked
only 30 percent, frozen, and then finished on the plane. Generally if the food has been put on the
plane and the plane is delayed and it just sits there, it will have to be taken off and
dumped. Airlines will take no risks because if people
get sick there will be big trouble. There was once a famous case on Aerolineas
Argentinas when 76 people got sick and one died after eating shrimp that had gone bad. Anyway, so the food is not fresh and it’s
not been made with loving care. It’s mass produced stuff and while made
with safety in mind and often using quality ingredients, it’s hardly as good as something
you’ll get in a restaurant. But that’s not the only reason this kind
of food isn’t very good. There’s a much bigger reason, well, there
are a few reasons. The food on planes dries out easily and that’s
just because of how it got to you. Time magazine tells us that with the food
being reheated and thus drying out, in economy many of the dishes are served with lots of
sauce, but even then sometimes by the time it gets to you it’s dry. This cannot be avoided. One person who flew with British Airways called
an egg sandwich in a review, “literally pointless.” That’s what we meant at the start when we
said eggs lack “egginess” in the air. But let’s say you are travelling in first
class and are looking forward to your lobster and lamb chops. The food has been prepared with more attention
and it gets to you fast, before it can really dry out. You taste it and it is still bad. What’s going on? What a lot of people don’t know is that
when we fly our taste buds are affected and that goes for economy travelers and first
class travelers. The cabin pressure in the plane actually affects
the palate. We are told that this pressure numbs our taste
buds and having a dry nose doesn’t help either as smelling is a big part of tasting. On top of that, it’s said that the constant
loud noise you hear on a plane affects how your tongue receives food. In one study it was found that sound can affect
a person’s taste buds by 10 to 15 percent, with the conclusion being that it’s something
to do with the sensory interactions from the noise and nerves in people’s ears. Low air pressure and all those loud noises
literally prevent us from picking up on sweet and salty tastes. When the airline Luthansa studied this it
found that people’s ability to taste saltiness and sweetness can drop as much as 30 percent. Airlines have at least started to realize
this after having scientists conduct studies. Some airlines have started to add more spices
and make foods sweeter or saltier, to make the food taste stronger. It was found that some ingredients work in
the air while others are compromised, so it’s not easy to make all foods taste better. The proof of the pudding are those horrible
eggs. Then some airlines just started adding foods
that already have really strong flavors. Since we can hardly taste anything in the
air there isn’t much point in having a bland cheese up there, but use blue cheese and people
might taste that. The problem, though, is a lot of people won’t
eat blue cheese. Some airlines have been trying new stuff,
though. We quite like the fact that Cathay Pacific
a while back knew normal beer wasn’t working well and so they introduced a beer brewed
with honey and longan fruit. The wine tastes different up there too, according
to some people. They say it’s more acidic in the sky, and
that’s because of the environment it’s served in. Maybe next time you fly have half a glass
up there and then try a bit when you land and see if you can tell the difference. We don’t advise you try this with eggs,
it could get messy. What do you think of airplane food? Have you ever experienced something good in
mid-air? Tell us in the comments. Also, be sure to check out our other video
What Happens When You Hide in the Landing Gear of a Plane. Thanks for watching, and as always don’t
forget to like, share and subscribe. See you next time.

100 thoughts on “Real Reason Why Airplane Food Tastes So Bad

  1. I figured out the garbage problem. Every city in every country dig a huge whole, think 40 story building or deeper. Now, have a lottery sent to every home. If the card is red you win. If it's black, your whole family gets pushed into the whole. With half the population in the whole, this will decrease our garbage problem. You can see this was well thought out. Since I thought of the idea, I don't have to go in the whole but I'll give the black card to my other family members

  2. Pretty funny that this is a video that shows up as recommended because I just happens to have got back from Nepal flying Emirates

  3. Little tired of the myth that airline food is bad because of altitude. NOT TRUE. The cabin runs about the same equivalent pressure as your average ski resort. It would literally be a health risk to some passengers if they depressurized beyond that. While yes, it has "some" affect most people probably would never notice. Nuts still taste like nuts. Jerky still tastes like jerky. Your sandwich from the food court still tastes like a decent sandwich that cost way, way too much. No, airplane food tastes bad, because it's bad food. It's that simple.

  4. The pilot and co pilot have to eat separate meals from different classes of the plane in case of food poisoning as well.

  5. Food gets dry also because of the air. Don’t forget it’s only air conditioning inside the cabin, it’s not the air we have on the ground. Everything dries up a looot more. I’m a flight attendant and in general like airplane food, weather is economy or first class food.

  6. Who else really enjoy's airline food?! Seems i'm the only one.

    My top 3 airline foods.
    1 Ana
    2 vietnamese airlines
    3 lao airways

  7. There are several airport business lounge and food service bar or lounge are better suitable for your taste before boarding the airplane. Most of the airport food service and business lounge meal preparation are better, because they are also packaged or delivered to get ready to eat on airplane.

  8. I've only ever been on a plane twice and both times were vacation spots to Florida. I literally flew south for the winter and I haven't been on a plane since I was 11 years old. Right now, I'm 21, and I hope to fly all over the world.

  9. This has always been odd for me to hear. I traveled intercontinental flights a lot back in 2002-2004, and I always thought that the food was Amazing!! So whenever I hear this it's puzzling for me personally, because I have always fully enjoyed airline food.

  10. I fly Emirates like 10-20 times a year almost exclusively, i find their food far better quality than every other airlines food i've had.
    You act like most restaurants don't use frozen meals or frozen ingredients. How do you think they make their food for a lot of customers? that plate of steak didn't just finish and get brought out to you in 10 minutes because it was made with love. It was mass produced and frozen the night before.

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