glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Cooking Meat: how to cook veal, pork cutlets, what is veal. Dec 6, 2006 ... pork cutlets, what is veal, corn starch: Veal is a french idea, anemic baby cow, or calf. They are fed milk and kept confined so that their ...