First Barbecue Ever Held in Space

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3 minutes (174 seconds)

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578

Key points

• The evolution of eating in space The search for practical methods to eat in space became essential as the first astronauts ventured beyond Earth’s atmosphere.
• As history shows, even the first human to travel into space experienced less-than-appetizing food, highlighting the complexity of space travel and nutrition.
• With extended missions becoming the norm, the challenge of consuming adequate and palatable food has grown increasingly important.
• The conundrum: food is often unnecessarily heavy and prone to spoilage in the vacuum of space.

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The evolution of eating in space The search for practical methods to eat in space became essential as the first astronauts ventured beyond Earth’s atmosphere. As history shows, even the first human to travel into space experienced less-than-appetizing food, highlighting the complexity of space travel and nutrition. With extended missions becoming the norm, the challenge of consuming adequate and palatable food has grown increasingly important. The conundrum: food is often unnecessarily heavy and prone to spoilage in the vacuum of space. In response to nutritional requirements, solutions have tended to offer more sustenance than flavor, pushing science to innovate new strategies for making space dining more enjoyable. A recent milestone has come to fruition with a groundbreaking development: a space barbecue. This innovative cooking method took place aboard the Tiangong Space Station, a facility independent from other orbiting platforms, and operated by China. The recent crew aboard Tiangong have fundamentally shifted the concept of dining in the cosmos, raising the question: what took so long to develop such an experience? Eating in space is no simple task The issue of food being a heavy burden for spacecraft has long been recognized. Furthermore, spoilage remains a concern. Traditionally, food has undergone freeze-drying, which removes moisture, reducing weight significantly and inhibiting the growth of spoilage microorganisms. This method results in food that resembles powder, needing rehydration just prior to consumption. Yet, this process carries its own set of drawbacks. In microgravity, the powdered food can easily drift away, possibly entering sensitive machinery and risking damage. Over time, alternatives like paste-like foods have emerged, focusing on convenience yet often lacking appeal. Creative astronaut chefs have sought ways to enhance the eating experience. For instance, using fajita tortillas to wrap various fillings has proven successful in space, lending a taste of home to the void. A memorable example includes the preparation of fajitas by a prominent astronaut, showcasing the ingenuity necessary to create enjoyable meals in space.

Cooking is a different ball game The methods described thus far revolve around consuming cold foods. Cooking in microgravity presents significant challenges, not only in execution but also in safety. The dynamics of flames change drastically; they spread more quickly and require less oxygen for combustion, making fires harder to extinguish. This inherent risk has kept space barbecuing off the table for a long time. With future missions planned for far-off destinations like the Moon and Mars, improving food preparation was clearly necessary. Engineers have begun to experiment with small ovens for cooking, leading to accomplishments such as the baking of the first cookies in space. Still, concerns over the dough remaining raw led to these baked goods being sent back to Earth for further study. Unlike their predecessors, the recent crew successfully engaged in grilling. Using an oven that replicates barbecue conditions, they prepared grilled chicken wings. The oven operates on physical principles without combustion, yielding results akin to a traditional barbecue. It heats to about 190 ºC, securely contains food to prevent floating debris, and includes a system to minimize smoke leaks.

It is worth noting that this cooking method does require more time than a conventional oven. Fully cooking the wings to achieve a perfect crispiness took about 28 minutes. This advancement marks a significant turning point in space culinary practices. Transitioning from freeze-dried or tube-like foods to genuine, cooked dishes signifies a remarkable leap forward. For astronauts, this might be a small step, but for their stomachs, it’s a giant leap.

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