Right Cook Time
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Reader contributions

Contribute a measurement

Tested something we don't have on file — your own air fryer with a food we haven't measured, or a value far enough from ours to be worth a second data point? Fill in what you tested below. The same standard applies here as everywhere else on the site: nothing goes live without a source, and no amount of community agreement overrides food safety.

Where the site actually stands, so you know what you'd be walking into: 289 measurements are published, 289 of them copied out of a manufacturer's cooking chart. Not one was measured on a real appliance in a real kitchen — not by a reader, and not by us. 395 appliance-and-food combinations have no figure at all. A manual can be re-read by anyone; what you cooked last night cannot.

What you get back

A nickname on the published row, permanently, if you want one — that's the only credit this site hands out, and it doesn't expire. Leave it blank and the measurement publishes anonymously instead.

What you'll hear

If you leave an email: one message when your measurement publishes, and one if we can't use it, saying why. No newsletter, no other use, no third party.

If you think we're wrong

Disagreeing with a figure already on the site is a valid reason to submit. We don't quietly average your value into ours — see Contested, below.

That's everything we actually need. The four fields below are optional — a measurement without them is still worth having.

If you weighed it. Plenty of manufacturers publish times without a weight either, so we stopped demanding a precision the manuals themselves don't have.

What happened when you tried it — shaken halfway, crowded basket, still pink in the middle? This is the part moderation leans on most.

Shown on the published row. Blank means anonymous.

Only used to tell you what happened to this measurement. Never published, never shared.

Without an email we can still publish the measurement — we just can't come back to you if a value needs checking, and you won't hear when it's confirmed.

Submitting opens your email client with everything above already filled in. Once the self-serve system is live it will go straight into moderation, with no email step.

Nothing opened? Copy the message instead

Send it to contact@rightcooktime.com from whatever you normally use. Press the button above first — the box fills in from the form.

How a reader measurement gets published

Every submission moves through the same four stages, whether it arrives through the form above or through the self-serve system later. Stages 1 and 2 run today. Stages 3 and 4 are the bar a measurement has to clear before it becomes a published number.

No reader measurement has been through this yet. The pipeline is written down, the safety checks are wired into the build, and the badge exists — but the count of reader contributions on the site is still zero. Whoever submits first isn't joining anything; they're the reason stage 3 ever runs. We'd rather say that plainly than pretend there's a crowd here.

Step 1

Submitted

Your measurement reaches us. It isn't visible anywhere on the site.

Step 2

Under Moderation

We check it for spam and abuse before it can appear publicly. Every submission goes through this, not only the ones that look risky.

Step 3

Corroborating

An approved measurement publishes tagged "awaiting confirmation", so other owners of the same appliance can cook the same food and confirm the value.

Step 4

Fully Confirmed

Three independent readers reporting a matching value — within ±2 minutes and ±10°C of each other — promotes it to the number we publish.

If readers disagree

Contested

If measurements for the same appliance and food don't converge within that tolerance, we don't pick a winner. The real range readers reported publishes instead, taggedContested. An honest disagreement beats an arbitrary average — the same principle as rule 5 of how we test.

One rule that never bends: no amount of community confirmation pushes a published temperature below the USDA safe minimum for that food. On top of that, on any food with a safety threshold, a reader value 25% or more faster than the existing reference for that appliance and food stops the site build outright until a human has reviewed it. An undercooked time can't reach the site by accident.

For everything else — manufacturer data, our own testing, the sources behind each number — see how we test.