Oxygen infuser?

[Anonymous Modernist 12563]

Anyone know the benefits to infusing oxygen into foods?

There is this O-Pal oxygen machine now being funded on Indiegogo and It sounds interesting. http://www.indiegogo.com/O-Pal

I wonder what it would actually do to the taste of foods?

Would added Oxygen make say a truffle sauce more flavourful?

[Anonymous Modernist 12636]

Yes! MC covers this in the wine section and left a blog post at http://modernistcuisine.com/2011/09/how-to-hyperdecant-your-wine/. You can use tools you already have to aerate your beverages; blenders!

My wife and I dont' usually drink wine, but we've tried a few bottles to test the trick and find a big difference. Test's include non-aerated wine, wine that has been shaken vigorously for 50 seconds, and wine that has been blended for 50 seconds. Blended wine is miles better than the other two.

You can find a hand/immersion blender for < $25. Well worth it, many other applications, easy to clean, etc.

[Anonymous Modernist 12563]

I understand with wine, aerating it rounds out the tannins etc.

But what about just adding O2 to a juice or a sauce. Is there any real advantage?