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How to Clean a Microwave With a Lemon Posted: 26 Jan 2019 04:00 PM PST Your microwave might be one of the most-used appliances in your kitchen. If you don't clean it regularly, you might have baked-on food and grease built up on the walls, ceiling, turntable, and door of the microwave. Luckily, it's quick and easy to clean your microwave using just a lemon, water, and a towel! If you have more stubborn stains, you can also use stronger natural cleaning agents, like vinegar and baking soda. EditSteps EditUsing Lemon Water Combine the juice from 1 lemon with of water. Cut a lemon in half and squeeze as much juice as possible from each half into a microwave-safe bowl. Then, pour the water over the lemon juice and stir with a spoon to mix the liquids thoroughly.[1] If you don't have a lemon available, you can use another citrus fruit, like a lime or an orange. Chop the halves into smaller pieces and place them in the lemon water. Once you've squeezed all of the juice out of the lemons, use a sharp knife to cut the lemon into quarters or eighths. Put all of the pieces into the water, and stir the mixture with a spoon again.[2] This will ensure that any juice still in the lemon will evaporate in the microwave to help remove dirt and debris. Microwave the mixture for 3 minutes. Place the bowl in the microwave uncovered, and set it on high for 3 minutes. The water should bubble and boil, and may evaporate out of the bowl. After 3 minutes, leave the door closed so the steam from the water can't escape.[3] If there's still some water left in the bowl, microwave it for an additional 1-2 minutes until almost all of the water is evaporated. Let the water cool for 5 minutes and remove the bowl from the microwave. Keep the door to the microwave closed until most of the steam has settled and condensed on the walls of the microwave. Then, carefully open the door and remove the bowl so you can start cleaning![4] Wipe down the microwave with a clean towel. First, lift the turntable out of the microwave and wipe it with the towel. Set it aside and wipe the sides and ceiling of the microwave, using the water as your cleaning agent. Don't forget to wipe down inside of the door, as well! The food and markings on the inside of the microwave should wipe off easily.[5] If you don't want to use a towel, you can use a damp sponge with a scrubbing pad to wipe the inside of the microwave. Remember to replace the turntable once the microwave is clean! EditRemoving Tough Stains Add white vinegar to the lemon juice to dissolve caked-on food. If you know your microwave is particularly dirty, add of vinegar to the lemon juice to act as a stronger cleaning agent. Be sure to stir the mixture thoroughly, since vinegar can have a strong smell that may linger in your microwave.[6] If you don't have any caked-on food in your microwave, you shouldn't need to add any vinegar to the lemon water. of vinegar to the water to loosen the stains. }} Dip the towel into the lemon water and scrub if the microwave is stained. If there's a spot that just won't come off, wet the corner of the towel with any leftover lemon water. Then, vigorously scrub the spot to remove the stain. If the stain won't budge, you may need to use a mild abrasive.[7] If you don't have any lemon water left, microwave a new batch for 2 minutes and let it stand for 5 minutes in the microwave. Then, use the leftover water to help remove the mark. Use baking soda to remove particularly stubborn stains. Sprinkle baking soda on a stain and let it sit for 1-2 minutes. Then, dip the cloth in the lemon water and scrub the stain vigorously. The baking soda will act as a gentle abrasive to chip away at baked-on food, and the lemon water will help dissolve the food as it comes off.[8] Be sure to wipe the area clean so there's no baking soda left behind on the interior of the microwave. EditVideo EditWarnings Be careful not to tip or spill the remaining water after you remove it from the microwave. It can still be very hot for up to 15 minutes! EditRelated wikiHows Clean a Microwave Clean and Maintain a Dishwasher Maintain a Garbage Disposal Boil Water in the Microwave EditSources and Citations EditQuick Summary Cite error: <ref> tags exist, but no <references/> tag was found

How to Make Coleslaw Posted: 26 Jan 2019 08:00 AM PST If you're tired of limp, flavorless coleslaw, make your own! For a classic creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayonnaise, sour cream, onion, and seasonings. If you want a lighter coleslaw, dress the vegetables with a lime juice, oil, and sugar dressing. To make a tangy and sweet Southern dressing, coat the shredded vegetables with buttermilk, mayonnaise, sugar, and vinegar. EditIngredients EditCreamy Coleslaw[1] 1 head of green cabbage, finely shredded 2 large carrots, finely shredded 3/4 cup (174 g) of mayonnaise 2 tablespoons (24 g) of sour cream 2 tablespoons (3 g) of grated onion 2 tablespoons (24 g) sugar, or to taste of white vinegar 1 tablespoon (6 g) of dry mustard 2 teaspoons (4 g) of celery seeds Salt and freshly ground pepper to taste Makes 8 servings EditSouthern Coleslaw[2] 1 small head of red or green cabbage 2 to 3 large carrots of buttermilk 1/2 cup (116 g) of mayonnaise of white wine or apple cider vinegar 1 tablespoon (12.5 g) of granulated sugar 1/2 teaspoon (3 g) of salt Makes 10 to 12 servings EditTri-Color Coleslaw with Lime[3] 1/2 head of green cabbage, cored 1/2 head of red cabbage, cored of carrots, peeled and shredded 1 large bunch of cilantro, leaves roughly chopped of fresh lime juice of neutral oil, such as peanut or safflower oil 1 to 2 teaspoons (4 to 8 g) of sugar Kosher salt and freshly ground pepper to taste Makes at least 8 servings EditSteps EditCreamy Coleslaw Toss the cabbage and carrots in a serving bowl. Put 1 head of finely shredded green cabbage and 2 finely shredded carrots into a large bowl. Use tongs or your clean hands to mix them together. To shred the cabbage, slice it finely by hand, run it against the coarse side of a box grater, or shred it in a food processor. Whisk the remaining ingredients to make a creamy dressing. Spoon 3/4 cup (174 g) of mayonnaise into a bowl. Add the remaining ingredients and whisk until the seasonings are combined with the mayonnaise. You'll need: 2 tablespoons (24 g) of sour cream 2 tablespoons (3 g) of grated onion 2 tablespoons (24 g) sugar, or to taste of white vinegar 1 tablespoon (6 g) of dry mustard 2 teaspoons (4 g) of celery seeds Salt and freshly ground pepper to taste Stir the dressing into the shredded vegetables. Scoop the creamy dressing into the bowl with the shredded cabbage and carrots. Use salad tongs to toss the coleslaw until the vegetables are evenly coated. Taste and serve the coleslaw. Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar. Then serve the coleslaw or cover and refrigerate it until you're ready to eat. You can refrigerate the creamy coleslaw in an airtight container for up to 3 days. Stir it just before serving since the dressing may separate a little. EditSouthern Coleslaw Shred 1 cabbage and 2 to 3 carrots. Remove the core from a red or green cabbage and then cut it in half. Cut each half in quarters and then slice them into thin shreds. Then grate the carrots against the coarse side of a box grater or shred them in a food processor. Put the shredded carrots and cabbage into a serving bowl. If you're short on time, purchase a few bags of shredded coleslaw mix which usually contains shredded cabbage, carrots, and broccoli. Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Pour of buttermilk into a bowl and add 1/2 cup (116 g) of mayonnaise. Whisk in of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (3 g) of salt until the dressing is smooth. Taste the dressing and add more salt, sugar, or vinegar according to your taste. Mix the dressing with the shredded vegetables. Pour the buttermilk dressing over the cabbage and carrots in the serving bowl. Toss the coleslaw gently so the cabbage and carrots are coated with the dressing. Chill the Southern coleslaw for at least 1 hour before you serve it. Cover the bowl of coleslaw and refrigerate it to develop the flavor and texture. Then remove the bowl and serve it while it's still cold. Refrigerate the coleslaw for up to 3 days. To make the coleslaw creamier, stir a little extra mayonnaise into it just before you serve it. EditTri-Color Coleslaw with Lime Shred the cabbage and put it in a serving bowl. Take 1/2 of a cored red cabbage and 1/2 of a cored green cabbage and set them on a cutting board. Use a sharp knife to slice the cabbage into thin strips that are no wider than 1/4 in (6 mm) across. Put the shredded cabbage into your serving bowl. If you prefer, shred the cabbage using a mandoline or the shredding blade in a food processor. Mix the cabbage with the shredded carrots and cilantro. Add of shredded carrots to the bowl. Roughly chop the leaves from 1 bunch of cilantro and add them. Then use salad tongs or clean hands to toss the vegetables with the herbs. To save time, you can purchase already shredded carrots or cabbage. Whisk the lime juice, neutral oil, and sugar. Get out another bowl and pour of freshly squeezed lime juice into it along with of peanut or safflower oil. Whisk in 1 teaspoon (4 g) of the sugar. Taste the dressing and add the remaining 1 teaspoon (4 g) of sugar if you want it to be sweeter. Mix the dressing with the slaw and adjust the salt and pepper. Pour the lime dressing over the cabbage and carrots in the serving bowl. Use salad tongs or a spoon to combine the coleslaw. Taste it and add salt and pepper according to your taste. Serve the lime coleslaw. Serve the coleslaw immediately or cover and refrigerate it for up to 3 days. Keep in mind that the coleslaw will soften the longer it's stored although the flavors will continue to develop. EditTips Experiment with adding your favorite chopped vegetables for a little extra color and crunch. For example, add chopped bell peppers or green onions. If you'd like to make the coleslaw several days in advance and want it to stay crispy, toss the shredded cabbage with 1 tablespoon (17 g) of salt. Let it stand for 1 hour at room temperature and then squeeze the moisture out. Then prepare the coleslaw according to your recipe. EditThings You'll Need EditCreamy Coleslaw Measuring cups and spoons Large serving bowl Tongs Whisk Mixing bowl EditSouthern Coleslaw Measuring cups and spoons Knife and cutting board Box grater or food processor Serving bowl Bowl Whisk EditTri-Color Coleslaw with Lime Measuring cups and spoons Knife and cutting board Serving bowl Small bowl Whisk Salad tongs or spoon EditRelated wikiHows Make Potato Salad Make Low Calorie Cole Slaw Make a Traditional Greek Salad Make Southern Potato Salad EditSources and Citations EditQuick Summary Cite error: <ref> tags exist, but no <references/> tag was found

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