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.
Create a rack, by placing roast bone-side down in pan. Place beef in oven and roast 15 minutes. Turn heat down to 325ÂºF and continue roasting about 2 hours for medium (when thermometer placed in center of roast registers 140ÂºF before resting) or until desired doneness.reate a rack, by placing roast bone-side down in pan. Place beef in oven and roast 15 minutes. Turn heat down to 325ÂºF and continue roasting about 2 hours for medium (when thermometer placed in center of roast registers 140ÂºF before resting) or until desired doneness.