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.
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.