I recently took a chance and ordered the beef fillet on a Singapore Airlines flight (departing from Japan), and I was genuinely surprised by the quality.
Considering the meal was likely prepared hours earlier, chilled, and then reheated onboard, I expected it to be fairly average. However, it was still extremely tender, juicy, and flavorful. In fact, it was better than a fresh beef fillet I had on land recently.
I’m curious how this is achieved. What techniques or processes are used in airline catering to keep beef this tender and moist after cooking, chilling, and reheating? And is there any way to replicate a similar result at home?
0