When you think about airline food, “fresh” and “gourmet” are words that don’t automatically spring to mind.
In fact, the reality of on-board gastronomy was brilliantly conveyed in this viral letter to Richard Branson, in which the passenger complained about the “two yellow shafts of sponge” on his tray and peas in his dessert.
So does that mean you should always pack your own sandwich before you leave?
Well, yes, that is one way to go about it.
Or, you could take the advice of Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific, who recommends you stick to the stew or fried rice, because it "still manages to be tasty" despite the conditions on-board an aircraft.
"We can simmer it and reheat it over and over and it will still be a stew," he told CNN,
"Our top concern is actually food safety," Gross explained. "Because we do such a large volume, we cannot afford to have things in there that are not right. You can imagine how easily an airline can get sued. We just can't have any risk," he said.
So next time you’re flying and you’re given the choice, steer clear of the fish and chicken, which are always going to be difficult to reheat to the correct temperature and retain moisture levels.
Or you could always nibble on that baguette in your handbag.
This article originally appeared on Better Homes and Gardens.