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Old 10-27-2012, 12:52 PM   #11
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Originally Posted by Bigjim68 View Post
I don't know what Andy would recommend, but I use a number 8 skillet as a press in a number 9 skillet. The small bacon presses don't cover enough to make it worthwhile.

I'm talking cast iron, IMO the only pan for pan frying.
Bigjim, I enjoy my CI skillets too. They are very useful. However, I wouldn't go so far as to say they are the only pans for frying.

I was tailoring my answers to the OP's situation, knowing she doesn't want CI because of the weight.
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Old 10-27-2012, 01:10 PM   #12
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Bigjim, I enjoy my CI skillets too. They are very useful. However, I wouldn't go so far as to say they are the only pans for frying.

I was tailoring my answers to the OP's situation, knowing she doesn't want CI because of the weight.
I am with you Andy on this one. I don't own a CI due to the weight. No one answer fits all. When it comes to elderly cooking. so many levels have to be taken into consideration.
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Old 10-27-2012, 01:46 PM   #13
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...When it comes to elderly cooking. so many levels have to be taken into consideration.
Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.
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Old 10-27-2012, 02:26 PM   #14
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Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.
Are you in cahoots with Son #1? That is something he would say. The two of you have been comparing notes. You forgot about getting seasoning in all the wrinkles.
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Old 10-27-2012, 04:55 PM   #15
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Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.
Thank you for that Andy! This made me laugh for the first time in days
I needed that!
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Old 10-27-2012, 06:47 PM   #16
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Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.
Mwahaha.
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Old 10-27-2012, 06:49 PM   #17
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Originally Posted by salt and pepper View Post
Won't work, to much "silver skin" on the front shoulder. You must cut away the silver skin or braze it in the oven with a liquid for a few hours! Or pressure cook it with some stock and vegies. A very tough pice of meat that should never be over cooked unless being used in a flavor for sauce "gravy" and cooked for a long time. For flavor I would roast it, then use it for a flavor baste for a finer cut of lamb.I try to stay away from the front shoulder of an animal unless it's from a large anmial.
That makes sense. I have never had the problem of lamb should chops curling. Maybe the shoulder chops I buy already have the silver skin removed.
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Old 10-28-2012, 12:10 AM   #18
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Lamb and pork chops are often spoiled by too high heat. Both require rather low heat, compared to a beef steak. Curling is one of the clues.
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Old 10-30-2012, 11:23 PM   #19
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Originally Posted by Andy M.

Any press will do, round or rectangular, ridged or flat. As I said, even a pie plate and a canned good will do.

Shoulder chops aren't too thick. Just a couple of minutes per side depending on how much you like it cooked.
I just bought an Emeril cast iron bacon press. Will that work?
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Old 10-30-2012, 11:27 PM   #20
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I just bought an Emeril cast iron bacon press. Will that work?
I would certainly think so.
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