Originally Posted by
ll22949
I have always wondered how much control the flight attendants actually have over how well done a steak is. My last 3 United beef experiences were past well done, dry, and the texture was chewy. When the pilot tells the flight attendants that they will need to be seated as e will exwperience turbulence at take off, do they hold on turning on the ovens? And how much is the food actually cooked in the ovens vs reheated.
Normally, the entrees are loaded into the oven, with the oven off.
Normally, the ovens are turned on right before the FA sits down for departure. Some of the newer ovens are fancy; they have a delay feature so the oven can be turned on at a later time without the FA doing anything.. But we are talking about UA, and I doubt 95% of the aircraft do not have that feature.
Most of the time, the food is pretty much cooked; this is why the steaks usually come out overcooked and dry.