A while back I tested a lot of different kinds of apples and then posted the results on which ones were best for preparing baked apples. (They don’t all bake up the same, as the pics here prove!) Among those I rated most highly: Honeycrisp, Rome, Empire (shown left, above) and Jonathan. The ones I cited as the biggest duds were an old stand-by, the McIntosh (shown right above) and Granny Smith. The Mac tasted good but just didn’t stand up, literally, to the heat; the Granny tasted tart but not much else. (You can read all the details of my great apple bake-off here.)
As anybody who has ever expressed any opinion about anything on-line knows, even a statement supported by facts and thoughtful consideration will get blasted by somebody. The Internet is full of folks with axes they are always eagerly waiting to grind. And as it turns out, apples are as touchy a topic as whether or not an outfit makes the wearer look fat.
Several folks—all hailing from New England, interestingly—immediately responded that I was, let’s just say, um, misinformed. They felt that McIntosh apples were absolutely, positively the best ones for baking whole. That baked apples were supposed to slump down and lose their color during baking. That they liked their baked apples mushy and applesaucy.
Two peeps mentioned that this was how they remembered their mothers’ baked apples. Which explains why it was utterly fruitless (sorry!) for me to argue further. Our food preferences are profoundly shaped by what we ate as children—items served then often become our touchstones for how certain dishes should taste forever. Even if they actually weren’t very good. (It’s probably best not to say more on that.)
Anyway, in the belief that pictures really can sometimes be worth a thousand words, here are some undoctored shots of several microwave “baked” apples to compare. Would you really rather tuck into the Empire baked apple on the left above, or the McIntosh on the right? Besides looking more appealing, IMHO the Empire, as well as the Honeycrisp shown right above, have a fuller, more satisfying apple flavor. On the other hand, the yellow Ginger Gold, below, held its shape during baking, but in fact, tasted a little bland. (Here's the quick, 2-ingredient microwave-baked apple recipe I used.
So, I’m still sticking with my original picks. But feel free to grind your ax and offer your alternatives to change my mind. I baked apples all the time, so will gladly try whatever apples you strongly recommend. Tip: Telling me your Mom always prepared a certain variety won’t help your cause!
3 comments:
I would guess it is a matter of taste. I know that some people like crispy apples just to eat (not cooked or baked) while others prefer less crunchy. Ditto pears and even peaches (I'm not adverse to a not-quite ripe peach eaten crunchy like an apple whereas my husband wouldn't touch it with a 10-foot pole). As for apples, for baking I want it to melt in my mouth and for a pie I want it to have a little shape left after cooking. I also prefer tart or sweet depending on what I am using it for. So let the grumblers grumble, Nancy, I trust your opinion.
Like your pics. Really tell the story.
Jamie, yes, it is a matter of taste. As one apple grower told me, any apple is good with a little brown sugar and maybe cinnamon! Still, some apples really are better for baking whole. That's my story &, as the song says, I'm sticking to it!
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