I would bet yes. Part of the problem is not knowing the tolerance range of the parameters. Like when does the precise timing matter and when does it not.
Precision generally only matters with desserts (which is really a form of kitchen chemistry).
Any other meal has a lot of leeway.
Your first meals may involve veggies that are a bit extra squishy (overcooked) or crunchy (undercooked), or a nasty combination of the two (the temperature was too high or you didn’t stir often enough), but in all the above cases, unless there’s actual carbon (black) on the outside, then you’ll still be able to eat it.
I would bet yes. Part of the problem is not knowing the tolerance range of the parameters. Like when does the precise timing matter and when does it not.
Precision generally only matters with desserts (which is really a form of kitchen chemistry).
Any other meal has a lot of leeway.
Your first meals may involve veggies that are a bit extra squishy (overcooked) or crunchy (undercooked), or a nasty combination of the two (the temperature was too high or you didn’t stir often enough), but in all the above cases, unless there’s actual carbon (black) on the outside, then you’ll still be able to eat it.