Drumming is fun

Instead of boring you with another review of some psychological study you probably don't care about (even if you should!), here is a fun video I came across. They filmed Chad Smith of the Red Hot Chili Peppers giving drum lessons to some students after telling them that their regular teacher couldn't make it. I love when one of the kids asks him what it's like playing with the Red Hot Chili Peppers, and Smith gives a long, thoughtful answer before adding that "the chicks and the money is awesome."

 

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I've posted a recipe for supposedly "quick caramelized onions," but they end up being a pale imitation of the real thing. I've seen and read lots of cooks who know what they're talking about say you can't speed up the process and get actual caramelized onions in less than 45 minutes to an hour of cooking time. But America's Test Kitchen cracked the code and got that down to about 30 minutes with two clever tricks: steaming the onions with some water for 10 minutes at the beginning, and then stirring in a baking soda solution at the end to raise the pH. This is definitely the way to go from now on. 

 

  

Caramelized Onions

Adapted from Cook’s Illustrated (Sept/Oct 2017)

Time: ~40 minutes

Three pounds of onions is a lot to start with, but the final yield is only about 2 cups. That's still more then you need for most recipes, but they keep in the fridge for up to 3 days and caramelized onions are great on all sorts of things. (Try Diane Kochilas's Pasta with Yogurt and Caramelized Onions.) This technique should also work fine with half a recipe in a 10-inch skillet, but I haven't tried it.

3 pounds yellow onions, peeled

177 grams (¾ cup) water, plus 1 tablespoon

27 grams (2 tablespoons) neutral oil such as sunflower, vegetable, or grapeseed

1 teaspoon fine sea salt

⅛ teaspoon baking soda

 

    1. Trim off the root end of an onion, cut it in half from pole to pole, then slice each half into ¼-inch-thick wedges from pole to pole. Repeat with the other onions.

    2. Transfer the onion slices to a 12-inch nonstick skillet that has a lid. The skillet will be very full at the beginning, before the onions cook down. Pour over the water and oil, then sprinkle over the salt (no need to stir).

   3. Bring to a boil over high heat; when you see steam billowing up through the onions, you’re good to go. Reduce the heat to medium-high, cover the pan, and cook until the water has evaporated and the onions start to sizzle, about 10 minutes.

    4. Remove the lid. Using a silicone spatula, gently press the onions into the sides and bottom of the skillet. Cook, without stirring, for 30 seconds. Stir the onions well, scraping up any brown bits on the bottom of the pan and stirring that into the onions, then repeat the pressing and stirring until the onions are soft, deeply browned and slightly sticky (jammy), about 15 to 20 minutes. (You’re supposed to do this every 30 seconds for the 15 to 20 minutes, but that’s pretty labor intensive and I think every 60 seconds, or even a little more, is fine, if you’re working on something else while you’re caramelizing the onions.)

    5. When the onions are just about done, stir together the baking soda and remaining 1 tablespoon of water in a small bowl or ramekin. Stir that into the onions and cook, stirring constantly, until the water has evaporated, about 1 minute. Transfer the onions to a bowl. (Caramelized onions can be stored in the fridge for up to 3 days or frozen for up to 1 month.) Makes about 2 cups.