Most passengers never think about the physics of their inflight meal. But for the flight attendant reheating a filet mignon in a compact galley at cruising altitude, the science matters. According to the USDA Food Safety and Inspection Service, water boils at progressively lower temperatures as altitude increases, dropping roughly one degree Fahrenheit for every 500-foot rise in eleva... https://darkwinginflight.catering/news/heating-inflight-food-the-science-of-perfect-temperature-at-altitude