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.
Note: Start with veal at refrigerator temperature. Remove the veal from the oven when the. meat thermometer reads 155Â°- 160Â°F; the temperature will continue to rise as the veal stands. Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat.