Originally Posted by
sfoeuroflyer
Something I always wonder about. The image of the duck shows snap peas as one of the vegetables. Along with things like asparagus, snow peas etc, snap peas do not reheat well at all. 100% of the time they come out looking mostly gray and sad. Texture as well turns to mush.
Question: don't AA meal planners know this? It would seem to me that any trained chef would understand which veggies can be re-heated and those which die in the process. So why design a plate that includes things that simply don't work?
And for that matter, can't they devise a system to avoid overcooking nice cuts of beef?????
There is no extra cost in this. All that is involved is intelligent planning.
1> Menu planners are aware of how food is cooked/warmed on the plane
2) the galley FA needs to care how they cook/warm the food up. Most FA's I know dislike working the galley on long-haul international flights. IT's very tough position since you are in charge of making sure that all special meals are boarded, all meal counts are correct, try to make sure that the fish is not overcooked and or duck/chicken. However, there are some FA's who like working the galley and have a system to get the meals cooks right. On our last J flight hubby's Beef was cooked perfectly nice and pink inside, I had the fish, it was cooked perfectly, moist.