I have another idea sorry i wont add ideas anymore.

I have an idea can you add this?

Steak

Name: STEK or STAK

Starting Temperature: 22°C

Color: 200, 50, 50 (A bit white red)

it can be fat/lard inside the steak

or it can even be a filet steak!

Turns into RARE at 50°C (Rare)

Color will be 180, 80, 70 then.

Turns into MDRA at 55°C (Medium Rare)

Color will be already 160, 120, 105 which is half done.

Turns into MED or MEDI at 60°C (Medium)

Color is 150, 120, 95.

Turns into MEWL at 65°C (Medium Well)

Color is 120, 85, 50 which is already dark.

Turns into WELL at 70°C (Well Done)

Color is 80, 50, 30 which is very dark.

Turns into VELL at ca. 80-100°C (Very Well Done or browned steak)

Color is 60, 40, 25 then.

Turns into BUSK at ca. 150-200°C (Burnt Steak)

Color is only at 10, 6, 4 then.

Catching on fire at 300°C

Eggs:

Name: EGG

Color: 255, 255, 255 (Very White)

Yolk: 255, 190, 0 (Yellow to Orange)

Name: YOLK

Yolk's color gets to 255, 240, 0 at 70°C.

Eggs get cooked at 63°C or so.

Eggs color after cooking:

255, 245, 240 (still white)

yolks get green ring around it at ca. 80-100°C because of iron.

Eggs are getting burnt at ca. 150-200°C. catching at 300°C too on fire.

Elements for eggs:

COYL (Cooked yolk)

COEG (Cooked Eggs)

GRYL (Green yolk or ring (if too hot))

BUYL (Burnt Yolk)

BUEG (Burnt Egg)