A chef can use BE tissues to enhance their food and drinks. The following tissues are available:
35 units of Organic
25 units of Flora Food
20 units of Creature Food
Experimental Nutritional Value:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
35 units of Seeds
30 units of Domesticated Meat
35 units of Wild Meat
Experimental Filling:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
35 units of Fruits
40 units of Domesticated Meat
45 units of Wild Meat
Experimental Filling:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
20 units of Organic
20 units of Domesticated Meat
20 units of Wild Meat
Experimental Filling:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
25 units of Vegetables
40 units of Cereal
30 units of Wild Meat
Experimental Quantity:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
20 units of Organic
20 units of Cereal
20 units of Wild Meat
Experimental Quantity:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
25 units of Organic
20 units of Cereal
20 units of Wild Meat
Experimental Quantity:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
55 units of Organic
35 units of Flora Food
20 units of Creature Food
Experimental Nutritional Value:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
20 units of Organic
15 units of Flora Food
15 units of Creature Food
Experimental Nutritional Value:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
20 units of Organic
20 units of Milk
25 units of Flora Food
Experimental Flavor:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
35 units of Berries
40 units of Milk
45 units of Flora Food
Experimental Flavor:
Flavor 20%
Overall Quality 50%
Potential Energy 30%
35 units of Seeds
30 units of Milk
30 units of Flora Food
Experimental Flavor:
Flavor 20%
Overall Quality 50%
Potential Energy 30%