I think those are my croissants! Could you use them as doorstops?
My guess....(oh, let me not be too ignorant here)
Although I have never made veal stock - I have read that you should use a combination of veal and beef bones because the veal bones have less gelee than the beef bones.
I'm thinking that you didn't let your roast rest and besides cooked it to too high of a temperature.
I'm not sure what it is about the old aluminum pans...but I'm familiar with the effect. I've been trying to get rid of my mom's old pans for several years. |