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Always Order the Stew 

The secret to not ending up with more illness than jet lag when you fly is to order the stew.

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.

As the guy in charge of LSG Sky Chefs’ Hong Kong operation, which churns out 30,000 meals daily for airlines such as DragonAir, United Airlines and British Airways, Gross’ challenge he knows what he’s talking about the choices you should make regarding airplane food.

“We can simmer it and reheat it over and over and it will still be a stew,” he told CNN.

Fried rice, he said, can easily be reheated and so will maintain its consistency and flavour in the air.

Pasta is always a poor choice, he added, explaining that it needs to be cooked al dente in order for it to taste good.

Consider a Packed Lunch

Gross ensures everything that the airlines serve is 100 percent safe to eat, he refuses to serve medium-rare steaks and insists that fish and chicken are cooked to a specific temperature.

He added that trendy cooking techniques have to be left off the menu of airplane food as safety is the priority rather than flavour.

Gross also advised passengers to avoid hot drinks at all costs – confessing that hot water tanks used on planes are rarely cleaned. The chef admits it may actually be safer to steer clear from the food altogether, as Gross explains it’s a risky game right from take-off.

“The cabin crew may turn on the ovens, then turbulence happens,” he said.

“You can imagine what happens to the food.”


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