Published February 21, 2013
| The Daily Meal
Whether you're celebrating Valentine's Day, an anniversary, or just feeling frisky, cooking in the buff may seem like a great idea. Heck, it's even downright convenient; after all, who wants to put on clothes just to fry up some eggs in the morning?
But it can turn out to be a recipe for pain or just plain embarrassment, and suddenly all the romance in the air will just shrivel up like a pair of vienna sausages in a hot frying pan, faster than you squeak out "I love you?" apologetically.
The last time we came up with a list of what not to cook naked, it was a huge hit. So we couldn't help but tease out a few more foods to avoid cooking au naturel, not only as a public service announcement, but to see what folks have to say from experience. We polled members of our staff, the Culinary Content Network, and the Internet at large for suggestions on anything with disastrous potential. Names have been withheld where appropriate.
Anything Using Liquid Nitrogen
While you may feel like a semi-bona fide version of Wylie Dufresne or Ferran Adrià as you're whipping up a batch of strawberry ice cream using an electric stand mixer and a tank of liquid nitrogen, you might not feel so awesome if your, er, appendages start freezing away, too. This may be one thing paramedics haven't seen before, and any damage may be permanent.
This should be pretty self-evident. Actually, let's just make this anything with claws.
"Pasta can be dangerous when you drain the noodles," says Williams. "Even with clothes, I have been splashed and been burned so that the skin turned red. I'd hate to think what would happen to uncovered flesh."
"Men will want to avoid geoduck clams," says Amy Reiley, author of Fork Me, Spoon Me and Romancing the Stove. Why? "You run the risk of your partner drawing a comparison. The clam will always win!"
Donuts and Fritters
Looking to impress at dessert with some homemade donuts à la mode? Think again. "Nothing hurts more than a [donut or] fritter burn," says Reiley.
"Anything that involves a sharp knife or kitchen blowtorch seem like good recipes to steer clear of," says Jennifer Burcke, member of the Culinary Content Network and author of the blog 1840 Farm.
More from The Daily Meal