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Tears almost burst out.

Although, I was mentally prepared for the failure of this dish, but it was only at the level of ∈ class cooking.

Doesn't this negate Liu Xing's culinary efforts during this period? During this period, Liu Xing can use the spicy hot pot base as a condiment to independently produce C-level dishes.

Fried rice, due to the addition of recipes, has a high probability of being stable at C level.

Although Zhusheng noodles with peeing beef balls are made with the help of others, it is still considered a C-level dish.

The so-called high-end chefs can reach the C-level for normal performance, and the specialty dishes with a small probability of extraordinary performance can reach the B-level.

Intermediate chefs usually have a guaranteed D-level, and their specialty dishes can reach C-level.

Liu Xing's culinary skills are relatively academic, and he doesn't cook many dishes, but most of them have recipes added, so many of the dishes he can cook can reach the level of C-level cooking.

From 5i onwards, Liu Xing's spirit is also high, and he thinks that he should be close to an intermediate chef. The failed dishes are D-level, and the success rate of current C-level cooking is higher than that of ordinary intermediate chefs.

But he forgot.. These achievements are not all from Liu Xing's own cooking skills, but from his excellent recipes.

Making it according to the recipe is equivalent to a primary school student practicing calligraphy, copying the copybooks of famous masters, and mistakenly taking Linxiang's calligraphy as his normal level.

After I really left the famous copybook and wrote it myself, I couldn’t accept that kind of crooked font, how could I write it myself? It’s a dish made of vegetables, and the ∈ grade is considered a pass. Because, normal The quality of vegetables, that is, grade E, can be higher than grade ∈, which proves the addition of culinary skills.

As for meat dishes, it shouldn't be lower than D grade.

Because, usually, the quality of meat ingredients is rarely lower than D grade.

As long as it does not reach the D level, it is considered a failure in cooking and a waste of ingredients.

To measure the success of a dish, the standard is mainly to see the difference between the ingredients and the finished dish. - If the dish is lower than the level of the main ingredients, it is evaluated as a poor cooking skill, and the ingredients will be deducted.

Only when the evaluation of cooking is obviously higher than the quality of the ingredients themselves, can a chef be considered to have cooking skills.

The level of cooking skills is reflected in the level of addition to ingredients.

For example, if a chef can make C-level dishes with E.D-level ingredients, it can clearly reflect the level of ordinary senior chefs or senior intermediate chefs. If a chef is given C-level ingredients, the result is that he has made D-level cuisine.

Then, most of the culinary skills are not even up to the level of an intermediate chef.

After all, the cooking skills of an intermediate chef can be regarded as having the same quality as C-level cooking. Normal intermediate chefs use low-level ingredients and can cook bsp;D-level cooking. Basically, intermediate chefs can no longer cook E-level cooking. , unless-. The level of the ingredients is far below level 6. Liu Xing uses D-level ingredients, and the dishes he makes are still D-level.

It mainly explains one thing, Liu Xing's real cooking skills have not yet reached the level of an intermediate chef.

Difficulty is not very difficult.

If there are more detailed recipes, intermediate chefs can even stably develop a level above C level, which is also the taste of high-end cuisine.

It is precisely because of this that intermediate chefs can already be regarded as barely replacing the help and labor of senior chefs.

When senior chefs provide enough high-quality ingredients and refine recipes, as far as meat dishes are concerned, intermediate chefs specialize in several meat dishes, which can replace senior chefs of average level.

Of course, a real high-end chef can cook high-end dishes without using meat, but only with ordinary vegetables.

For example, Kobayashi Gendan showed off his culinary skills before, and he can make C-level dishes with just a raise of his hands. It is not necessary to rely on recipes like an intermediate chef to make C-level dishes. As for Liu Star - this is embarrassing, meat ingredients, the starting point is high.

There are also specific recipes for twice-cooked pork, and the recipes are not low-end recipes, but high-end recipes with a lot of masters' experience. But... it just happens to be made at the E level. Not only does it have no bonus, it even loses points.

"Hehe, this was just an accident, an accident!" Liu Xing murmured to himself. Next, he picked up the remaining ingredients and redid them according to the recipes. The first time was raw and the second time was cooked.

After learning the lesson, Liu Xing did it for the third time, and the evaluation was stable above D level.

After that, the fourth and fifth times, although it was much more delicious than the third time, 2, the evaluation still stayed at the D level.

Liu Xing was a little disappointed, knowing that it is not so easy to get the C grade.

After all, most senior chefs, that is, dishes made by raising their hands, are basically at the C level. The best dishes have a high probability of being able to reach the B level.

Ordinary mid-level chefs usually cook any dish at will, which is stable above D level, but with ingredients such as meat as the basis and classic recipes as a reference, it is not difficult to make C level.

Most professional chefs cook particularly unpalatable dishes, many of which are caused by experimental failures.

-General culinary knowledge and recipes are to teach people how to benefit

Will deviate from their own recipes and common sense.

Keep experimenting with some ingredients and cooking methods that have never been tried in the past. In this way, most of them are just proof that such an unpalatable taste is produced by doing so. What do you really know? It is better to call 4 unpalatable avoidance.

If you don't know what's unpalatable, you can't understand deliciousness.

Delicious and unpalatable are relative in essence. For the time being, Liu Xing has not yet reached the point where he is extremely boring and has not mastered much delicious cuisine, so he started to study unpalatable experimental cuisine.

Similar to Xingping Restaurant, Yao Wang and his son not only compete on delicious food, but also compete on who cooks the ugliest food.

These unpalatable dishes are also a part of the chef's ambition.

A chef needs to keep trying and making mistakes. After making mistakes, remember these, and then he can truly understand that it was wrong.

Chefs who have never made mistakes and have not gone through detours will definitely not be able to reach the top and become the strongest chef.

This is the best education, not to let people avoid detours, but to take detours clearly, - don't miss a single cent, and do it with the mentality of walking the detours again, so that you can better understand what is right Only then can we better understand the correctness and stick to the correct path.

A person who is constrained to never make mistakes and never take detours, once he fails and degenerates, the consequences are unimaginable.

Because success that has never failed is like a dream, like going through the back door and taking shortcuts. It is not achieved by real ability, so people generally cannot stand the test.

The truly powerful success and king, the strong foundation is laid by failure.

How broad the failure is, the stronger the height of success will be.