Don’t like the food on the plane? These simple tips from chefs will make all the difference
Passengers often complain about the quality and taste of food on planes. Chefs have provided simple advice on how to make your meal in the air better.
Food and drink on planes don’t get the best press. A while ago, flight attendant Kat Kamalani warned on TikTok that it’s best not to buy coffee and tea on board. In her video, she said that these are made with water from the on-board tanks, which – to her knowledge – are hardly ever cleaned.
When it comes to food, much depends on the airline’s standards. It is also worth remembering that dry air and low pressure change our perception of the taste of food eaten in the air. It turns out that there are easy ways to enhance its taste.
Airplane Meals Will Taste Better: Simple Tips
A surprisingly simple piece of advice came from executive chef Garrette Bowe at Grand Hyatt Baha Mar. “I always travel with a small but essential can of Maldon sea salt,” Bowe said.
“The salt comes in compact travel sizes, and I’m a firm believer in sprinkling a little sea salt on every meal. This simple ritual elevates the flavor and enhances every ingredient,” she says.
Maldon is a British salt that, according to an expert, stands out from the rest. The salt has been harvested in the same British town since 1882. The pyramid-shaped flakes provide a characteristic crunch.
Poles living in the British Isles can easily test whether a pinch of salt used in on-board meals actually makes a difference and whether its brand matters.
Another piece of advice came from Carlos Gaytán, chef and owner of Chicago Mexican restaurant Tzuco.
“I always travel with mild Japanese onion oil because it’s essential in my cooking,” he said, adding that it’s the oil that gives dishes a deep umami flavor.
The third tip is only good for people who like spicy food. American restaurateur Jamie Bissonnette sprinkles Korean chili flakes into his dishes, which remind him of a bustling Seoul market.
Lower pressures in airplanes reduce the sensitivity of our taste buds to sweet and salty foods by up to 30 percent, according to a study conducted by the German Fraunhofer Institute for Building Physics. That’s why it’s worth looking for ways to make food less bland, especially on a long flight.
