A CHEF has revealed how to drastically improve the taste of bland meals while up in the air.
The lower pressure in planes causes our taste buds’ sensitivity to drop by 30%, a study by Germany’s Fraunhofer Institute for Building Physics found.
Garrete Bowe, executive sous chef at Grand Hyatt Baha Mar, shared his hack to Travel + Leisure.
“I always travel with a small yet essential tin of Maldon sea salt,” says Bowe.
“They have compact travel sizes available, and I always find it necessary to sprinkle a bit of sea salt on every meal. This simple ritual elevates flavors and refines each ingredient.”
Malden Sea Salt has been harvested in Maldon, Essex since 1882 and is known for its distinct pyramid-shaped flakes.
This taste-bud-saviour releases sweet and salty notes and can be bought for £1.55 from Waitrose.
Bowe is not the only chef to have revealed his secrets, as Carlos Gatyan, chef and owner of Tzuco in Chicago shares his: “I always travel with smooth Japanese onion oil, as it’s an essential in my culinary tool kit”.
Gatyan explains how the Japanese onion oil adds a flavour known as unami, meaning pleasant savoury taste, to his fusion cuisine.
This ingredient allows him to blend the traditions of Mexican cuisine with other international elements.
Jamie Bissonnette has a rather spicy secret he decided to share…chilli flakes.
Bissonnette enjoys the power chilli flakes bring to a dish which makes him feel like he is carrying the Korean cuisine with him at all times.
