Sides - Home Cooks World

Hot and Crunchy Asian Pickles

Hot and Crunchy Asian Pickles How long do Asian pickles last in the refrigerator? Asian pickles can last up to 3 weeks in the refrigerator when stored properly in a sterilized, airtight glass jar. For best quality, the vegetables should remain fully submerged in the brine to prevent spoilage or mold development. Over time, the pickles continue to absorb flavor and may become more sour or intense depending on the vinegar content and added aromatics like ginger or chili. Always use clean utensils when serving to avoid introducing bacteria. If the brine becomes cloudy or the vegetables change in texture … Read more

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Appetizers / Salads / Sides

Simple Broccoli Bread

Bread, Sides

Simple Broccoli Bread Can I use frozen broccoli? Yes, frozen broccoli can be used in this broccoli bread recipe, but it requires proper handling to avoid excess moisture. First, thaw the broccoli completely and then squeeze it in a clean kitchen towel or cheesecloth to remove as much water as possible. Excess moisture can make the batter too wet, which may result in a dense or underbaked texture. Once drained, pulse the broccoli in a food processor as you would with fresh. The flavor will still be excellent, and the nutritional value is comparable. Just make sure your final batter … Read more

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Bread / Sides

Authentic Aloo Sabji

Main Courses, Sides

Authentic Aloo Sabji Can I make aloo sabji without mustard oil? Yes, this dish can absolutely be made without mustard oil if it’s not available or if you prefer a milder flavor. Mustard oil lends a distinctive pungency that is traditional in many regional Indian dishes, especially in Bengali and North Indian cooking. If you don’t have it, a neutral oil like sunflower, canola, or vegetable oil works just fine. Even ghee can be used for a richer version. To mimic some of the flavor of mustard oil, you can add a small pinch of dry mustard powder or an … Read more

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Main Courses / Sides

Super Crispy Potato Balls

Appetizers, Sides

Super Crispy Potato Balls What type of potatoes work best for crispy potato balls? The best type of potatoes is starchy varieties like russet or Idaho potatoes. These have a high starch content and low moisture, which is ideal for creating a fluffy interior and a crisp outer crust. Waxy potatoes like red or new potatoes don’t mash as well and can lead to a gummy texture that doesn’t crisp up properly. Starchy potatoes also hold their shape better once mixed with cornstarch and seasonings. Make sure to boil them just until fork-tender and drain them thoroughly to avoid excess … Read more

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Appetizers / Sides

Crispy Rice Salad Recipe (Nam Khao)

Main Courses, Salads, Sides

Crispy Rice Salad Recipe (Nam Khao) Can I pan-fry the rice instead of baking? Yes, you can pan-fry the rice instead of baking it if you prefer a stovetop method or don’t want to turn on the oven. For this crispy rice salad recipe, make sure the rice is completely cooled and somewhat dry before frying. Heat 2 to 3 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. Add the rice in batches, spreading it out in a thin layer, and let it cook undisturbed for a few minutes until it forms a golden crust. … Read more

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Main Courses / Salads / Sides

Crispy Pickled Red Cabbage

Sides, Salads

Crispy Pickled Red Cabbage How long does pickled red cabbage last in the fridge? Pickled red cabbage can last for up to three weeks in the refrigerator when stored properly. The key to maintaining freshness is ensuring that the cabbage remains fully submerged in the brine to prevent exposure to air, which can promote mold or spoilage. Use a clean spoon each time you remove cabbage from the jar to avoid contamination. Over time, the flavor of pickled red cabbage will deepen and intensify, often improving after the first 24 hours. If the brine becomes cloudy, has an off odor, … Read more

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Salads / Sides

Creamy Tomato Orzo

Main Courses, Sides

Creamy Tomato Orzo Can I make this creamy tomato orzo ahead of time? Yes, but it’s best enjoyed fresh due to the starch content and creamy texture. If preparing in advance, cook the dish and let it cool completely before storing it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water, milk, or broth to loosen the sauce, as it thickens significantly when chilled. Warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. Reheating too aggressively can cause the orzo to break down and lose … Read more

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Main Courses / Sides

Four Braided Challah with Caramelized Onions and Herb Topping

Sides

Four Braided Challah with Caramelized Onions and Herb Topping Best flour for this four braided challah The best flour to use is high-protein all-purpose flour or bread flour. These flours typically contain around 11–13% protein, which helps develop a strong gluten network essential for achieving a soft yet structured crumb. The gluten allows the dough to rise well and retain air, resulting in a fluffy interior. If the flour has too little protein, the challah may collapse or have a dense texture. Stick with unbleached flour, as bleached versions may produce inconsistent results. You can also combine bread flour and … Read more

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Bread / Sides

Kale and Leek Risotto

Sides

Kale and Leek Risotto What is the best type of rice to use for risotto? The best type of rice to use for risotto is Arborio rice, which is a short-grain Italian variety known for its high starch content. This starch is essential for creating the creamy texture that defines a proper risotto. Other acceptable varieties include Carnaroli and Vialone Nano, both of which also have a high starch content and retain their shape well during cooking. Long-grain rice varieties, such as jasmine or basmati, do not release enough starch and will result in a dish that lacks the signature … Read more

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