It looks like the crew remembered to keep the short ribs away from the dry ice tray, put them in the oven last, and keep them completely covered in foil while in the oven!! As I'm sure you remember me telling you on messenger, most crewmembers would keep the red meat under the dry ice tray and bake the red meat with holes poked, or completely uncovered because they didn't understand the science. When I was the purser, the first thing I did as soon as I got onboard was move the red meat as far away from the dry ice as possible.
Nowadays the hot entrees are no longer stored on dry ice but pre-loaded into the ovens in foil pans and covered. The extra crew meals are stored in chilled carts not over dry ice. While it would be ideal to keep the red meat in a separate oven and cook it at a lower temp, the way the galley ovens are set up on UA, there just isn't space. Trust, us as UA crew are not happy with how the majority of the meals look once heated.
Welcome back! Once something is locked in my brain, e.g., vids, it continues forever. Hope you are doing well and thanks for your time to view and comment! Best to you.😍
@@SheilaSimkin I noticed your video lacks a custom thumbnail, SEO-friendly titles, and optimized descriptions or tags. As someone in RU-vid promotion, I'm curious about your strategy. What inspired this approach?" Looking forward to chatting with Sheila Simkin
