Catering in F hit a new low last night on the BA9. I often complained about the overcooked steaks served in F and was pleased when I saw braised beef on the menu thinking at long last they are offering dish that should be tasty and the braising process should ensure tender meat. What was served was a what I think was a lump of fillet, that was so tough it was difficult to cut. The cabin crew all agreed it was not at all what they expected brasied beef to be. I exchanged it for the Thai Chicken curry which was quite tasty, but I could have done without the gristle .
What was served was a what I think was a lump of fillet, that was so tough it was difficult to cut.
I fell into this same trap on BA5 earlier in the month. I thought I was going to blunt the knife trying to saw through it. The cabin crew were surprised it was so bad and were suitably apologetic.
Consistently poor is the general verdict. While I don't expect a medium rare Ruth's Chris grade experience, how hard is it? I flew US C to Gatwick recently and even theirs was half-decent.
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Beware the "braised beef"
This is very disappointing, stews, casserole, braised dishes and curries should all be easily done and should be ansum.
I don't understand how someone can cock up this dish. It's a simple dish !!!
cs
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And this is why I always have the fish when offered. Overcooked beef is less tolerable than fish. Of the latter, prepared just right on my flight last week out to PHX.
I saw braised beef on the menu thinking at long last they are offering dish that should be tasty and the braising process should ensure tender meat
I think you have to manage your expectations somewhat.
Airline meals are produced in a mass-production environment where time and ingredients are money. They're probably going to be using some cheap cuts of beef, probably some chemical concoction of a sauce that they reckon has the same "mouthfeel" as the real thing and spend minimal time cooking it all.
Very much doubt you'll find them using good cuts, mirepoix, good seasoning, a decent bottle of plonk and nice long slow cooking.
I mean come on..... Oxtail would be an awesome and ideal thing to serve up. But I doubt the economics of Oxtail done properly would scale well.
I don't know - BA does seem to be unique amongst top tier European airlines in having this problem.
I recently flew KLM International Business for the first time in years, and whilst the hard product was literally decades behind that of BA, the food was genuinely fantastic.
I think you have to manage your expectations somewhat
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Very much doubt you'll find them using good cuts, mirepoix, good seasoning, a decent bottle of plonk and nice long slow cooking.
I have no experience of said braised beef but perhaps it is not F pax who should manage expectations. The blurb on the website and menu does not talk about mass produced, cheap cuts, cheap plonk etc etc. And in fact I can say that this is not my experience of F food. In fact it is usually excellent so perhaps this just might be a bad dish?
Will have it later in the interests of research if it's on
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Quote:
Originally Posted by seanp7
Consistently poor is the general verdict. While I don't expect a medium rare Ruth's Chris grade experience, how hard is it? I flew US C to Gatwick recently and even theirs was half-decent.
JL can consistently to a medium steak in J. I had the angus fillet on the way to NRT and Wagyu on the way back. Both tender and nicely pink. How hard can it be to meet this standard in BA F when JL can do it for a full 777 J cabin?
And this is why I always have the fish when offered. Overcooked beef is less tolerable than fish. Of the latter, prepared just right on my flight last week out to PHX.
H
Agreed. Especially on BA flights out of LHR the fish offerings in F are usually good.
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