Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Hello from sunny Thailand …this is the next post of my Culinary tour through the alphabet.

Baking Soda – A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Either Buttermilk, yoghurt, sour cream, and citrus juice are all adequate acids to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.

Bananas…Living where I do Bananas are everywhere sold on every street corner and almost everyone has at least one Banana tree in their garden…Every single part of the banana is also used…The leaves are used to serve food on or used as wraps to steam food like rice or fish. The banana flowers are can be steamed and eaten…The banana flowers can be used in a stir fry. There are also more types of banana than I ever knew before I lived here…

Bananas can be used to make Bread, Smoothies, Shakes and Banana Koftas bread, smoothies shake even green Banana Koftas…

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