Previously, in the Test Kitchen of Doom: I made apple dumplings the other night, and they blew up. (Adding for clarification: this was not in the microwave — this was in the conventional/fan oven.) It seemed likely that they did this because I forgot to poke any venting holes in them.
So I decided that, in the spirit of scientific investigation, I would make another pair. In one of these I would poke venting holes. The other I would leave identical to the original ones, unvented, as a control.
Here they are before they went into the oven.
And here they are afterward:
And they both blew up anyway! Granted, the vented one blew up a bit less. But still…
…it blew up.
So the message seems to be: Vent your apple dumplings generously.
…I still can’t particularly bring myself to be upset that they blew up. They tasted fabulous. I mean, apples and cinnamon sugar and butter… how can you go wrong? But I don’t know that this is a dish I would undertake to serve to guests. Only in certain circles would I feel comfortable bringing something to table that looked so like an Alien egg. Or so oozy and exploded. There’s something exquisitely… organic-looking about these (in the Lovecraftian sense), and it might put some folks off…
Never mind. Now I’m wondering how to wangle caramel into this recipe somehow…