03 Jan 14
Originally posted by wolfgang59you can cool food by expelling the steam above it exacting more vaporisation with the heat of vaporisation being carried away.
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Why do you blow on your food to cool it down and blow on your hands to warm them up?
And if you blow on cold surfaces (below the temperature of your breath you still manage to transfer heat. (Plus you can reap the heat of cendensation if your hands are really cold).