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.
Traditional Japanese Panko is made with bleached or unbleached wheat flour and not whole wheat. For those that want to make it at home it is very difficult because the traditional process of cooking the bread is not with heat but electric current.This process creates a crust-less bread loaf with small air pockets.everal things set panko aside from regular bread crumbs. The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. The flakes have a large surface area, which absorbs seasoning well.