Scanning thousands of native English clips with synchronized subtitles and exact timestamps.
Listen to native speakers pronounce “saltiness” in real conversational contexts with synchronized timestamps and subtitles.
Salt is sodium and chloride.Saltiness isn't a thing you can put your finger on.I don't-- I don't actually think, or it never occurred to me.
Saltiness isn't a thing you can put your finger on.
The saltiness was OK.
That's more like saltiness.
of umami saltiness.
You've got saltiness, you've got richness from the chicken.
Salt not just adds saltiness, it really does give food more flavor.
What teriyaki sauce includes is saltiness, sweetness, and umaminess.
But every miso has different levels of saltiness.
The soy sauce gives you saltiness, and it's umami.
And there's an earthiness and a saltiness to the way that she teaches that I find really necessary, because my relationship with compassion
They are all different depths of saltiness.
So a different depth of saltiness.
Instead we use different depths of saltiness to enhance the produce that we're trying to highlight.
Capers for me add a saltiness, which I really like, without adding just a handful or big pinch of salt.
sense of a taste of saltiness and the women might report a taste of sweetness.
You still taste the five different depths of saltiness.
We top it as a garnish with pomegranate seeds to kind of balance out the saltiness of it with a little bit of that sweetness,
The citrus is going to be pulling through with the lime juice, the saltiness from the tamari, and then the honey is giving you that sweetness.
So it senses sodium, which is the detection of saltiness.
You have a source of savoriness, a sort of saltiness, a source of sweetness.
Like, there's salt, and there's saltiness.
In most of the sauces that I make, I like to have an acidity and saltiness and a little bit of sweetness, which is why I like adding
than the heavy cream, which doesn't have that tang and that saltiness.
It's not just the physical salt, but the depth of saltiness.
So if you season a carrot with the things that I just mentioned-- different depths of saltiness.
And then the last thing that's gonna go on before baking is some pecorino Romano to give it a little nice saltiness there.
Oceans pump tons of water around the world in a so-called “global conveyor belt” of currents, mostly driven by changes in temperature and saltiness.
Cooking sake sometimes adds a bit of salt as well, just to increase that connection between the savoriness and saltiness.
But one thing that is really interesting is when you look at the things that give you taste, saltiness, sweetness, sourness, bitterness, and umaminess, they're
Yeah, because the Parmesan rind gives it a lot of saltiness.
Like, you would use sour to balance out sweetness, or you would use saltiness to balance out sweetness.
Because it has richness and it has a bit of acid that cuts the richness or it has you know, an umami flavor a saltiness a sweetness, all those tastes buds are there for a reason
Now, of course, when you put something in your mouth and you chew it, you're also using your sense of taste, and you're probably getting some saltiness and some sour and maybe a little