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Cooking naked could be said to be a freeing act: one where you let go of your inhibitions to connect with your body and the food you eat. You become enraptured in the art of cooking and begin to appreciate your food with a new profound sense of self-awareness — smells, sounds, and tastes are more pronounced. Or, it could be a masochistic, silly experiment where you only inflict pain on yourself.
Click here to see the 8 Foods Not to Cook Naked Slideshow
In case some of you soul-searchers, freethinkers, or adventurous eaters are looking to try this out, we drew up a quick list of foods that you should definitely not make when cooking naked.
Know of other foods that shouldn't be cooked naked? Or had a bad experience of your own? Share with your fellow cooks!
61 Easy Recipes You Can Make with Canned Foods
Mitch Mandel and Thomas MacDonald
The canned foods aisle may seem intimidating, but when it comes to planning out your meals for a week—or even a month—it can be a gold mine. Between different kinds of fiber-rich canned beans, saucy tomatoes, and even canned vegetables or fish, there are a lot of different canned food recipes you can make.
Here are some of our favorite canned food recipes for when you're stuck cooking at home. And for more, check out these 15 Classic American Desserts That Deserve a Comeback.
The miracle zero-fat ingredient in our noodles, protein noodles and rice is konjac flour. We can work with it like regular flour, but without the calories!
Hi! I’m Ross Mendham, MD and founder of barenaked foods
I was looking for a low-fat alternative to noodles to help me diet. When I realised no such product was on the market, I invented barenaked noodles.
Top recipes featuring barenaked noodles and rice
Check out our easy recipes for great-tasting and filling meals – all low calorie with quick prep times!
Have you invented your own?
We love to hear your recipes, and we share our favourites on our Instagram
For press and PR enquiries, please contact [email protected]
© Barenakedfoods Limited is registered in England & Wales, company no. 07699280. Registered address: Palliser House, 1 Palliser Road, London, England, W14 9EB
Dietitian, personal trainer, and wellness coach Maxine Yeung, M.S. R.D. C.P.T., tells SELF that she likes to make yogurt “sundaes” for no-cook meals when she’s hungry and craving something sweet. Top plain yogurt with a spoonful of nut butter (like almond) and a sliced banana, along with chopped walnuts or almonds.
Harbstreet prefers to top her yogurt with a hearty muesli full of oats, nuts, seeds, and dried fruit, plus a handful of fresh fruit, while Hartley goes for a combo of granola, fresh fruit, and nuts. Drizzle with honey or maple syrup for extra sweetness.
Most foods have potassium. To keep your levels low, avoid or eat less than a half-cup a day of these high-potassium foods:
- Dried fruit
- Honeydew melon
- Oranges and orange juice
- Pomegranate and pomegranate juice
- Prunes and prune juice
- Acorn squash, butternut squash, Hubbard squash
- Baked beans, black beans, refried beans
- Broccoli (cooked)
- Brussels sprouts
- Onions (fried)
- Potatoes (white and sweet)
- Spinach (cooked)
- Tomatoes, tomato sauce, and tomato paste
- Vegetable juice
Other high-potassium foods:
- Bran products
- Creamed soups
- French fries
- Ice cream
- Milk (buttermilk, chocolate, eggnog evaporated, malted, soy and milkshakes)
- Peanut butter
- Potato chips
- Salt substitutes
How to Bake Potatoes Five Easy Ways From Super Fast to Super Slow
Here are five ways to bake whole potatoes using an oven, microwave, slow cooker, grill, or air-fryer. No matter what your cooking set up is at home, you can enjoy baked 'taters, precious.
A baked potato can be a simple side dish topped with butter and herbs, or a hearty meal in itself, stuffed with whatever your hungry imagination has in mind. (Got leftover chili, stew, or vegetables? Tuck them into your baked potato.) But first, you need to bake a potato so it&aposs tender and fluffy and ready to showcase those toppings. Ready. Set. Bake!
1. How to Bake a Potato in the Oven
Best for when you&aposve got other things to do for an hour or so.
Turn the oven on to 350° F. (Note that the oven does not have to be fully up to temperature before you put the potato in. Convenient, right?) Scrub the potato with a vegetable brush. Prick all over with a fork or cut a deep slit on the top to release steam as it cooks. At this point, you can bake it three different ways:
- For crispy skin, place a potato directly on the middle oven rack and bake for 60 to 90 minutes.
- For tender skin, pat your potato dry and rub the skin with olive oil. Sprinkle with kosher salt (optional), place in a baking dish, and bake for 60 to 90 minutes. For skin that&aposs even more tender, wrap your scrubbed, pricked, dried, oiled, seasoned potato in foil before baking on the oven rack or in a baking dish.
Tip: Pierce the potato before wrapping it in foil. If you pierce it afterwards, you might push bits of foil into the potato. (Not exactly what you want in your baked potato.)
How long to bake potatoes? Total cooking time depends on the size of the potato it&aposs done when its starch has become tender and fluffy. To test, put on an oven glove and lightly squeeze the potato. It should easily give way to gentle pressure.
2. How to Bake a Potato in the Microwave
Great for cooks in a hurry.
Scrub the potato, prick all over with a fork, and place on a microwave-safe plate. How long does it take to bake a potato in the microwave? Again, it depends. The user&aposs manual that comes with your microwave may have instructions. But if not, start by cooking the scrubbed and pricked potato on full power for 5 minutes. Turn over and cook again for 5 minutes, or until the potato is soft when squeezed. Note the skin will not be crisp like an oven-baked or grilled potato.
3. How to Bake a Potato in the Slow Cooker
When you need to keep your oven free, you don&apost want to heat up your kitchen, or you want potatoes to bake while you&aposre away.
Scrub potatoes and prick all over with a fork. Rub the skin with olive oil and sprinkle with salt and dried herbs (optional). Wrap with foil, and cook on High for 4½ to 5 hours, or on LOW for 7½ to 8 hours until soft.
4. How to Bake a Potato on the Grill
A classic choice for camping or cookouts.
Heat grill to medium-high. Scrub potatoes and boil for 5 minutes to jumpstart the cooking process. Or prick with a fork and microwave for 2 minutes, turn them over, and microwave for another 2 minutes. (Obviously, if you&aposre camping you might not have a microwave handy.) Rub skin with olive oil and season as desired. Now you can grill it a couple of different ways:
- Place wrapped or unwrapped potato on the heated grill, close cover and cook over indirect heat for about 15 minutes, turning occasionally, until potato is tender. OR
- Double wrap potato in heavy-duty foil and bury in hot coals for 30 to 60 minutes, or until tender.
5. How to Bake a Potato in an Air Fryer
Another good use for your air fryer.
Poke some holes in your scrubbed potatoes with a fork. Rub them with a little vegetable oil, sprinkle with salt and pepper and other seasonings if you like, and place them in the air fryer basket. Don&apost crowd the potatoes because you want the hot air circulating around them. Cook at 390° F. How long does it take to bake a potato in the air fryer? Depends on the size, of course. Check after about 35 minutes. The air fryer will create a nice crispy skin.
Baked Potato Serving Ideas
- Slice the potato in half to form two boats, make slits in the flesh, and top as desired. Or use the two halves to make twice-baked potatoes.
- Cut a slit down along the top and squeeze both ends of the potato toward the center to fluff up the starch and release the steam. Top as desired with butter, sour cream, cheese, vegetables, chili, stew. you get the picture.
Best Potatoes for Baking
When it comes to baking, a russet potato is your best choice. Also known as an Idaho or baking potato (go figure), a russet potato contains the kind of starch that cooks up drier and flakier, making it ideal for soaking up butter, sour cream, chili, and whatever else you&aposre pouring over your potato. Its thick skin also helps the potato create its own delicious, edible serving bowl.
Buying and Storing Potatoes
Choose dry, firm, smooth-skinned russet potatoes without cuts, bruises, sprouts, or hints of green. That greenish tinge is caused by a poisonous glycoalkaloid called solanine, caused when the potato is exposed to light during the growing cycle. Always cut the green parts away before cooking. The sprouts are harmless signs of growth, but should be cut out before baking. Store potatoes in a cool, dry, dark spot with ventilation (not in a plastic bag).
You Can Cook Using Semen, Apparently
In today’s edition of “Huh. So This Is A Thing”: Cooking. with semen. Yes, you read that right. Semen, as in sperm-carrying human ejaculate, is, apparently, the next great ingredient for the adventurous chef. I’ll give you a moment to process this. OK. Bay-area cookbook author Paul "Fotie" Photenhauer has published two books about recipes that use semen. The first, Natural Harvest: A Collection of Semen-Based Recipes was released in 2008. (I almost wrote “came out in 2008,” but then that seemed too on-the-nose. Evidently, once you start writing about semen-cooking, everything starts sounding dirty.) The description on the back of the book explains,
Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food.
This book hopes to change that.
Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients -- you will love this cook book!
Photenhauer followed up Natural Harvest with Semenology: The Semen Bartender’s Handbook in 2013, because what semen-laced meal would be complete without a semen-y cocktail, right?
In an interview with SF Weekly, Photenhauer explains that he doesn’t put semen in all his food, saying, "For me, it's more of a fun twist to add to food … It adds a definite personal twist to it.” Anna Roth at SF Weekly spoke to an infectious disease specialist about the health implications of cooking with semen he explained that certain STIs, including HIV and CMV (a form of herpes), could be transmitted through raw semen, and added, “If the food is thoroughly cooked, well-cooked, to destroy any life forms in the semen, like any viruses. that would be my first concern.” Photenhauer suggests that people shouldn’t cook with the ejaculate of just anyone, remarking, "I would never eat or drink semen, cooked or otherwise, from someone I wouldn't be willing to have sex with." So, the more you know, right?
And on that note, here are some of Photenhauer’s recipes, for those of you who are. er, interested:
1. Avoid Cooking Acidic Foods in Cast-Iron Pans
As mentioned above, this was my central mistake. I would stew tomato sauces in my cast-iron Dutch oven for prolonged periods, deglaze my skillet with a pop of vinegar, or add lemon juice to foods while they were still hot on the skillet. You should avoid cooking acidic sauces in cast-iron pans for two reasons: first, the acid loosens trace amounts of molecules from the metal that can then leach into your foods, imparting a metallic flavor. While perfectly safe to consume, these metal flavors can be unpleasant. (The good news is that America's Test Kitchen found after tasting tomato sauce at 15-minute increments while it stewed in a cast-iron skillet that the metallic flavor only started to come through after 30 minutes of cooking.)
The second reason is that acid can cause the seasoning on a cast-iron pan to break down. The seasoned coating on a cast-iron pan is the layer of polymerized fat that comes from heating fat on the pan's surface, and it can eventually make the pan naturally nonstick. To preserve it, avoid cooking acidic foods in your cast-iron pan for longer than a few minutes, or letting acidic foods sit in the pan for a while after cooking. Just finishing pan-fried chicken cutlets with a spritz of lemon juice? Should be fine. But if you're making a slow-simmered Sunday sauce or bolognese, use an enamel-lined Dutch oven instead of your cast-iron skillet.
8 Tips to Make Your Baked Goods Better | Tips and Tricks For A Perfect Baked Dish:
1. Follow The Recipe Verbatim
The calculated science behind baking is not always simple, especially when you're an amateur. So it's very important that you are familiar with the recipe before beginning the process. Read it two or three times to make sure everything is clear.
2. Preheat The Oven
Get into the habit of preheating the oven before you put anything in. Most recipes will remind you at the start, and with good reason. Also, try to not mess with the oven temperature and cooking time mentioned.
3. Use Room Temperature Ingredients
Prior to beginning, pull out all of the ingredients that the recipe calls for and leave them on the counter. Many baking recipes start with creaming together butter and sugar, which becomes much easier with room temperature ingredients.
4. Sift Away!
Yes, it can be a pain. But sifting dry ingredients improves the overall texture of the dessert, and even gets rid of lumps.
5. Add Eggs One by One
If you're using the creaming technique, add eggs one at a time and beat in between or else the mixture will become lumpy.
6. Butter and Flour Your Pans Unsparingly
Be generous while oiling or flouring your pans. Consider every nook and cranny of your pans that could get sticky otherwise.
7. Rotate Halfway Through
Every oven has a hot spot, so you must position the pan as close to the center of the oven as possible. Halfway through the process, turn the pan 180 degrees to ensure evenly baked goods. Don't open the oven door often as it can lower the temperature and alter the baking time.
8. Cool Down Completely
Do not unmold fresh-out-of-the-oven baked goods. Let them cool completely, allowing the steam to evaporate which makes it easier to handle.
Now that we have gone over the basics, let's turn up the heat in the oven because it's time to bake! How about some crumbly cookies for an afternoon treat? Or perhaps you're looking for the perfect dessert for a dinner party? Whatever the occasion, click through our delectable treats, from a classic chocolate cake recipe to mouth-watering baked muffins.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.