Is blowing on food really effective?

Just wondering, when you have a really hot cup of coffee or tea, is blowing on it worth it? If giving it cold breath a couple times will only bring the water temperature down an unnoticeable amount, then it's just better to let it wait in room temperature. Same applies to meat or vegetables.

>>2
It does create areas of low pressure, but it also creates regions of high pressure. I believe what really happens is an increase in collisions of air molecules across moist surfaces which makes it more likely for water molecules to escape. If you blow over a glass of water you see that the water ripples, this reduces surface tension and over a large surface area than the area which is a concave surface. The fact that some water may be literally picked up by the stream of air is also a factor.