How Pudding Can Be Bake

Pudding most often refers to a desert, but may also refer to a savoury dish. Pudding can be refers to rich, fairly homogeneous starch or dairy based desserts such as rice pudding and Christmas pudding or any dessert. The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, suet, resulting in a solid mass. These puddings are baked, steamed boiled. Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert. Boiled pudding was a common main course aboard ships in the Royal Navy in the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared. Suet pudding is a steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savoury and include such dishes as steak and kidney pie.
Creamy puddings the second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatine, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These pudding are easily scorched on the stovetop which is why a double boiler is often used, microwave ovens are also often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding may be served warm. Instant puddings do not require boiling and can therefore be prepared much quicker. This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened pudding called blancmange.

What Is Pop-Corn

Popcorn is a type of corn which explodes from the kernel and puffs up when heated. Corn popping was originally discovered by the Native Americans but became popular as snack especially in movie theatres. Corn is able to pop because unlike grain its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until it explodes “pop” as a result. Some strains of corn are now cultivated specifically as popping corns. There are many techniques for popping corn. Commercial large-scale popcorn machines were invented in the late 19th Century. Many types of small-scale home methods for popping corn also exist, with the most popular with being pre-packaged microwavable popcorn. As a snack food, popcorn has both advocates and detractors. Some consider it to be a health food while others against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.
The nutrition value of popcorn is naturally high in fibre, low in calories and fat, contains no sodium, and is sugar free. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and sodium. For the sake of flavour, however large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets.
There are some health risks in popcorn. Popcorn is recommends not to serve for children fewer than 4 years old because it has a risk of choking. Special “hulless” popcorn has been developed that offers an alternative for small children and for people with braces or other dental problems which otherwise need to avoid popcorn. Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavouring agents. One of these common artificial-butter flavouring, diacetyl has been implicated in causing respiratory ailments.

The Characteristic Of Honey Bee

Honey bees are a subset of bees in the genus Apis, primarily distinguished by the production and storage of honey and the construction of perennial, colonial nests out of wax. Honey bees are the only extant members of the tribe Apini, all in the genus Apis. Currently, there are only seven recognized species of honey bee with a total of 44 subspecies though historically, anywhere from six to eleven species have been recognized. Honey bees represent only a small fraction of the approximately 20,000 known species of bees. Some other types of related bees produce and store honey, but only members of the genus Apis are true honey bees.
Honey bees as a group appear to have their centre of origin in South and Southeast Asia including the Philippines, as all but one of the extant species is native to that region, notably the most plesiomorphic living species. The first Apis bees appear in the fossil record at the Eocene-Oligocene boundary, in European deposits. The origin of these prehistoric honey bees does not necessarily indicate that Europe is where the genus originated, only that it occurred there at that time. There are few known fossil deposits in the suspected region of honey bee origin, and fewer still have been thoroughly studied. There is only one fossil species documented from the New World, Apis neartica, known from a single 14 million year old specimen from Nevada.
The close relatives of modern honey bees like bumblebees and stingless bees are also social to some degree, and social behaviour seems a plesiomorphic trait that predates the origin of the genus. Among the extant members of Apis, the more basal species make single, exposed combs, while the more recently-evolved species nest in cavities and have multiple combs which have a great facilitated their domestication.
Most species have historically been cultured or at least exploited for honey and beeswax by humans indigenous to their native ranges. Only two of these species have been truly domesticated, one at least since at the time where the building of the Egyptian pyramids and only that species has been moved extensively beyond its native range.