| How to Play Chords on the Ukulele Posted: 16 Jan 2022 12:00 AM PST The ukulele is a simple and accessible instrument, and its size means it's highly portable. Even if you've never played an instrument before, you can likely play simple songs on the ukulele within a month. There's no need to learn how to read music or struggle with complicated strumming patterns. If you master a few basic chords, you can play a lot of popular songs.[1] [Edit]Reading Chord Charts - Find chord charts for the chords you want to learn. You don't have to know how to read sheet music to play the ukulele. Chord charts are available online for free, as well as on apps that you can download on your mobile device.[2]
- If you're just starting out, you'll want to get chord charts for C, G, F, and D. These are basic major chords that are used in many ukulele songs.
- You should also get chord charts for A minor and E minor. These are 2 minor chords that come up frequently in easier ukulele songs.
- Identify the strings and frets represented on the chord chart. A chord chart is a simple diagram of the strings and first 4 frets of your ukulele. Hold your ukulele upright in front of you so that the strings are facing you. You'll see that the grid formed by the first 4 frets and the strings looks just like the chord chart.[3]
- Chord charts are designed for GCEA tuning, which is the most common tuning for ukuleles. The vertical lines on a chord chart represent each string, starting from G and going from left to right.
- The horizontal lines on a chord chart are the frets on your ukulele. Usually, chord charts show the first 4 frets. For chords further down the fretboard, you'll see numbers on the left-hand side of the chord chart that let you know which fret the chart starts on so you can reposition your hands.
- Place your fingers on the frets to match the dots on the chart. Each chord chart has a dot to represent where your fingers are supposed to fret your ukulele to play the chord represented. At the bottom of the chord chart, you'll see numbers that represent which finger frets which string. Some chord charts put the number inside the dot.[4]
- Fingers are numbered the same as they are for guitar: 1 is your index finger, 2 is your middle finger, 3 is your ring finger, and 4 is your pinky.
- The fingerings shown are just suggestions – if something else is more comfortable for you, feel free to use it. However, keep in mind that many of the standard fingerings are designed to make transitioning to other chords easier. If you use your own fingering, you may find it more difficult to switch between different chord shapes later on.
- Barre chords are indicated with a curved line over all the barred strings. The finger numbers at the bottom of the chart will be the same for all the barred strings. Play these chords by pressing down multiple strings with one finger (usually your index finger) as shown.
- Strum the strings as indicated on the chart. Once you're fretting the right strings, strum your ukulele strings lightly with the thumb of your other hand to play the chord. Strings that aren't fretted will either have an "O" over them, indicating that they are played openly, or an "X" which indicates they shouldn't be played at all.[5]
- When you're just learning the chord, strum each string separately to make sure they all make a clear sound. If they sound buzzed or muted, you might be accidentally touching them with your finger. Adjust your hand until the string plays clearly, then try the chord again.
- The ukulele's size can make it difficult to avoid hitting strings that aren't supposed to be played. You can place a finger lightly over the string just above the nut to mute it. Then it won't matter if your strumming hand hits it or not.
[Edit]Learning Basic Chords - Start by playing a C major chord. The C major chord (typically referred to simply as C) is the easiest chord to play on the ukulele. To play it, simply place your third (ring) finger on the third fret of the A string. All other strings are played open.[6]
- Use the tip of your finger to fret the string. Otherwise, you may find that you inadvertently mute the E string.
- Use your first and second fingers to play F. You only used one finger to play C, and you only need two fingers to play F. Place your [7]
- Once you have C and F under your belt, you're at a good place to practice chord transitions. Keep your fingers in position over the strings. Play a C, then lift your third finger up at the same time you press down your first and second fingers to play and F. Then lift those 2 fingers up as you press down your third finger to play C again. Switch back and forth until the transition begins to feel natural.
- Move on to the G major chord. For this chord, place your third finger on the third fret of the E string. Then place your first finger on the second fret of the C string and your second finger on the second fret of the A string. The G string is played open.[8]
- If using 3 fingers for G is awkward for you, try making a bar across all strings but G with your index finger. Then place your middle finger on the third fret of the E string.[9]
- Line up your first 3 fingers to play a D. For the D chord, you'll use your G, C, and E strings, playing the A string open. Place your first finger on the second fret of the G string, your second finger on the second fret of the C string, and your third finger on the second fret of the E string.[10]
- As with G, you have an option to bar the strings instead of using 3 fingers side by side. The only problem is you can't make a bar as you did with G because you have to play the A string open. Some ukulele players play D by barring the 3 strings with their thumb – and this is perfectly acceptable if it's easier for you.
- Use your middle finger to play A minor. Like C major, A minor is a simple ukulele chord that only uses one finger. Place your second finger on the second fret of the G string and play all the other strings open.[11]
- It's as easy to transition between C major and A minor as it was to transition between C and F. You'll find an even easier transition between A minor and F, because you only have to lift or lower your first finger – your second finger stays in the same place.
- Learn E minor to round out your basic chords. To play E minor, place your first finger on the second fret of A string. Then drop your second finger onto the third fret of your E string. Stretch your middle finger over to the fourth fret of your C string. The G string is played open.[12]
- E minor is one of the most natural chord shapes to form, but it can also make for some awkward transitions between other chords.
[Edit]Playing Simple Songs - Get chords or tabs for simple ukulele songs. Once you have your basic chords down, you're ready to start playing popular songs you already know. Search online for "simple ukulele songs," "easy ukulele songs," or "simple ukulele songs" to get lists of songs you can learn.[13]
- For example, the song "22," by Taylor Swift, only has 3 chords: G, D, and C.
- Some sites have more complex tabs that include notations for strumming patterns. When you're playing your first songs, don't worry about the strumming patterns – just focus on the chords. Trying to learn a complex strumming pattern before you have the chords down will get frustrating.
- Strum each chord 4 times to play songs in 4/4 time. The simpler ukulele songs are all in 4/4 time, meaning there are 4 beats in each measure. Look at the chords in the song you want to play, and practice transitioning from one chord to the next.[14]
- Once you have your transitions down, start playing the chords in the order they appear in the song. Use 4 down strums for each chord, then transition to the next chord and play it for 4 down strums.
- The result may not sound much like the actual song when you're playing this way, but you may be able to hear it taking shape. If you want, you can try singing the song over your accompaniment.
- Move to a down strum on each downbeat. Once you have your chord transitions down, you're ready to focus on your strumming. Start with a simple ukulele strum by strumming down on the downbeat, then strumming lightly back up on the upbeat.[15]
- The "downbeat" is essentially the beat on which you would clap your hands or tap your foot, if you were keeping the beat that way. You can use a metronome to help you with this. Search on your mobile device for a free metronome app to download, or use one online.
- Some songs use more complex strum patterns. However, this simple strumming pattern works for most songs and brings your playing closer to that stereotypical "ukulele sound" you probably had in mind when you started playing the instrument.
- Practice coordinating your strumming pattern with chord transitions. At first, you may find that you drop a beat or lose track of your strumming pattern when you switch between chords. However, over time your strumming and fingering will become second nature. You just have to work with it.[16]
- When you're just starting out, think of your strumming hand as keeping time. Strum evenly, as though your strumming hand is your metronome. Focus on moving your fingers from one chord shape to the next along with the beat.
- Think of more complex strumming patterns as more complex rhythms – similarly to how a drummer can simply keep time for the rest of the band, or can add various fills to make the song more interesting.
- Learning any instrument requires practice and patience. Maintain a positive attitude and try not to be too hard on yourself if you can't pick up a chord as quickly as you thought.
- It can help to create a realistic practice schedule. You might commit to practicing the ukulele for 15 minutes a day. Spend the first 5 minutes reviewing what you learned in your previous practice session, the next 5 minutes learning something new, and the final 5 minutes putting it all together.
[Edit]Warnings - Ukuleles are notorious for frequently falling out of tune – especially inexpensive instruments. Don't be surprised if you have to tune your ukulele several times during a single practice session.
[Edit]References [Edit]Quick Summary |
| How to Make Tomato Sauce Posted: 15 Jan 2022 04:00 PM PST Tomato sauce is a yummy and versatile ingredient that you can add to pasta, rice, soups, and other dishes and appetizers. Making your own is a great way to preserve extra tomatoes from the garden, and a great way to get a dose of vitamins and nutrients in winter when tomatoes aren't growing. A basic sauce is easy to make and can be used as a base for other things, but you can also make variations that include vegetables and other ingredients. [Edit]Ingredients [Edit]Basic Tomato Sauce - 15 pounds (6.8 kg) ripe tomatoes
- ½ cup (119 ml) red wine vinegar
- 2 teaspoons (12 g) salt
[Edit]Tomato Primavera Sauce - 10 ripe tomatoes, stemmed
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- ¼ cup (6 g) fresh basil, chopped
- ¼ teaspoon (0.25 g) Italian seasoning
- 1 bay leaf
- ¼ cup (59 ml) Burgundy wine
- 2 stalks celery
- 2 tablespoons (28 g) tomato paste
[Edit]Arrabbiata Sauce - 3 tablespoons (57 g) salt
- ½ cup (119 ml) olive oil
- ½ cup (113 g) tomato paste
- 1 tablespoon (14 g) hot red-pepper flakes
- 1½ cups (300 g) tomatoes, chopped
- ¼ cup (59 ml) hot water
[Edit]Basic Tomato Sauce - Collect your supplies and ingredients. Basic tomato sauce is made with just a few ingredients. To make this easy and versatile sauce, you'll need all your ingredients, plus:
- Small knife
- Large pot
- Large bowl filled with ice water
- Slotted spoon
- Large mixing bowl
- Food processor
- Mixing spoon
- Sterilized jars and lids for storage
- Stem the tomatoes. With a small knife, cut the stem from the tomatoes by cutting an angled hole around the stem, about a half inch (13 mm) deep. Pop the stem out of the tomato.
- To prepare the tomatoes for blanching, cut a small and shallow X in the bottom of each one.
- Blanch the tomatoes. Blanching means to boil something for a brief time and then drop it into ice water to stop the cooking process. Blanching helps to make vegetables more vibrant in color, and makes them easier to peel. To blanch the tomatoes:[1]
- Fill a large pot with water and bring it to a boil over medium-high heat. Fill a large bowl with equal amounts of ice and water.
- When the water is boiling, boil the tomatoes in batches of four or five. Leave each batch in for 45 seconds to a minute, until the skin begins to split.
- Remove the tomatoes with the slotted spoon and drop them immediately into the ice bath. After about 30 seconds, remove the tomatoes from the ice bath with the slotted spoon and transfer them to a mixing bowl.
- Repeat until you have blanched all the tomatoes.
- Peel and chop the tomatoes. Use your fingers to peel the skin off the tomatoes. It should peel off easily, thanks to the blanching process. Discard the skins and transfer the tomatoes to a food processor or blender.[2]
- Pulse the tomatoes a few times until you achieve the desired consistency for your sauce. You can leave the sauce chunky, or continue pureeing until it's smooth.[3]
- If you don't have a food processor or blender, you can chop the tomatoes into small pieces with a knife.
- If you like to seed your tomatoes to try to get a smoother sauce, now is the time.
- Cook the tomatoes. Transfer the tomatoes to a large pot. Heat them over medium heat and bring them to a simmer. For a thinner and runnier sauce, simmer the tomatoes for about 30 minutes. For a thicker and richer sauce, simmer for 90 minutes. For a sauce that's between thick and runny, simmer for about an hour.
- While the sauce is simmering, you can also add a few other ingredients for flavor, such as a few cloves of minced garlic, a bay leaf, or a couple sprigs of fresh basil or oregano.[4]
- Add the remaining ingredients. When the sauce has reached the desired consistency, add the red wine vinegar and salt. You can add as much or as little salt as you like, to taste, and can also substitute lemon juice for the vinegar.
- The extra acid from the vinegar will act as a preservative if you want to can the sauce or keep it in the fridge.
- To turn your basic tomato sauce into vodka sauce, portion out 4 cups (900 g) of the tomato sauce, and heat it with 1 cup (237 ml) of vodka and ½ cup (119 ml) of heavy cream.[5]
- Use immediately or store for later. If you're going to use the sauce within one to two weeks, transfer the leftovers to an airtight container and store in the refrigerator. For longer storage, freeze the sauce for up to three months, or can the sauce to keep it preserved for about a year.
- To can the sauce, transfer the hot sauce to hot, sterile mason jars. Fit each jar with a clean lid and ring. Process the jars in a pot of boiling water for 30 minutes. Remove from the water and cool for 12 to 24 hours.[6]
[Edit]Tomato Primavera Sauce - Blanch and peel the tomatoes. Fill a large pot with water and bring it to a boil over medium-high heat. While the water is heating up, fill a large bowl with equal quantities of cold water and ice. When the water boils, place the tomatoes into the pot and boil them for about a minute, long enough to loosen and wrinkle the skins. Remove the tomatoes with a slotted spoon and plunge them into the ice water.[7]
- Leave the tomatoes in the cold water for 30 seconds to a minute. This will stop the cooking process immediately and cool the tomatoes.
- Blanching makes it easier to peel fruits and vegetables.
- Chop and puree the tomatoes. Peel the skin off the tomatoes with your fingers. If you want, you can also squeeze the seeds out if you don't want them in the sauce. Transfer eight of the tomatoes to a blender and puree them until smooth.
- With the remaining two tomatoes, chop them roughly into small chunks.
- Cook the vegetables. Melt the oil and butter in a large stockpot over medium heat. Add the onion, pepper, carrot, and garlic. Sauté for five to 10 minutes, until the onions turn translucent and begin to turn golden brown.
- You can substitute any or all of the green pepper for red, yellow, or orange pepper.
- You can also add five to 10 chopped mushrooms to the sauce, a chopped zucchini, or a small head of broccoli, chopped.
- Add the remaining ingredients except for the tomato paste. Pour in the tomato puree, the chopped tomatoes, all the herbs, the wine, and the two whole celery stalks. Bring the sauce to a boil over medium heat.
- The celery stalks don't need to be chopped because you will remove them from the sauce before serving.
- Simmer the sauce and add the tomato paste halfway through. When the sauce comes to a boil, reduce the heat to low and place a lid on the pot. Simmer the sauce for about two hours, then add the tomato paste.[8]
- Stir in the tomato paste and continue simmering the sauce for another two hours.
- You don't have to simmer the sauce for the full four hours, but cooking it for the full length of time will yield a thick, rich, and flavorful sauce.
- Cooking the sauce for one to two hours will result in a sauce that's slightly runnier and not quite as rich.
- Remove the celery and bay leaf before serving. When the sauce has simmered for four hours or the desired amount of time, remove the celery stalks with a pair of tongs, and use a slotted spoon to remove the bay leaf.
- Serve the sauce hot with pasta, rice, or vegetables.
[Edit]Arrabbiata Sauce - Cook the tomato paste and pepper flakes. Arrabbiata is a quick and easy tomato sauce. It's spicier than some other tomato sauces, and it's slightly richer because you cook the tomato paste right in the oil.
- Heat the oil in a large frying pan over medium heat. You'll be adding the tomatoes to this, so use a pan with high walls.
- Add the tomato paste and hot pepper flakes to the hot oil.
- Turn the heat to low and stir all the ingredients together. Cook the mixture for about four minutes.[9]
- Add the tomatoes and water. Pour the tomatoes in to the frying pan with the tomato paste. Stir to combine, and then remove the pan from the heat. Pour in the hot water and stir everything to combine.
- You can also use red wine in place of the water.[10]
- It's best to make this sauce fresh while you're making the pasta to serve it with. When you cook the pasta, reserve ¼ cup (59 ml) of the water when you drain the pasta, and use that to add to the arrabbiata sauce.
- Because pasta water has some leftover starch from the pasta, it will help to thicken the sauce.
- Serve tossed with pasta. Add cooked pasta to the arrabbiata sauce and toss them together to coat the pasta with the sauce. Garnish with salt, pepper, fresh herbs, and cheese, to taste.[11]
- This sauce recipe is ideal for 4 cups (1 kg) of uncooked pasta.
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