I cook pretty much everything the same way. Frying pan with a lid in tallow and coconut oil on low to low-medium heat. (The temperature that will cook a 2" pool of egg without burning it.) Sweet potatoes, slice thinly, cook on said low heat for about 40 minutes. Broccoli, just dump it in from the freezer with tallow and coconut oil (but use at least medium temps to shorten the wait). Meats and organs? Medium usually does it.
Don't be afraid to pick up that lid every few minutes and play with the food. It's how you learn about your oven's hot spots and the way different foods cook at different rates.
Never walk away from the stove. Do you drive with your eyes closed? No! Neither should you cook if you aren't watching. Grab a chair if you're lazy, but stay at your food no matter what! Mom served us more than regular servings of char for dinner because of this.
Use salt and herbs for kicks if you want to, but for now it's best to just get the food through the process and perhaps season it after to avoid complicating things.
And just what made the food inedible? Even close is usually good enough. Did you overcook it?
Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.