Chicken pox is one of the most common infectious problems in childhood, although it is decreasing as most children are now vaccinated. Your pediatrician would be able to discuss this issue with you in great detail.he infection can be spread both through the air (by coughing) as well as by contact with the fluid inside the chicken pox lesions. Usually people with chicken pox are infectious for several days already before they know they have chicken pox (before the rash appears) by coughing.
Header image: Chowhound. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating.
There are two general types of panko sold in stores â white panko is made without crusts, and tan panko is made from the whole loaf, crusts and all. What sets panko apart from regular bread crumbs is the processing.The bread is processed in such a way that the resulting panko looks like flakes rather than crumbs.The flakiness means a much broader surface area than regular breadcrumbs. What this means for your cooking is crispier coatings, crunchier toppings and lighter end-products, depending on how you use the panko.f you do not have panko on hand, you can certainly substitute bread crumbs, but your toppings wonât be as crisp and any recipe you use them in will have a somewhat heavier texture. A better substitute for panko is cracker meal. You can crush up saltine crackers or matzo or purchase ready-made matzo meal.