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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
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preheat oven to 200f. melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat. rinse trout and pat dry. brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess. add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then saute both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). transfer each trout to a plate and keep warm in oven. pour off fat from skillet and wipe skillet clean. melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. add lemon juice, swirling skillet to incorporate, and spoon over trout. serve immediately.