The opposite of microwaves heating up food would be a mechanism that cools down or freezes food rapidly. Such a mechanism exists, and it's commonly known as "blast chilling" or "flash freezing."
Blast chilling and flash freezing are methods used to rapidly lower the temperature of hot or cooked food to very low temperatures quickly. These techniques are employed in commercial kitchens, food processing industries, and even some modern home appliances. The goal is to reduce the temperature of the food as fast as possible to minimize bacterial growth and preserve the food's quality.
Blast chilling involves blowing cold air over the food at high velocity to remove heat quickly. This process brings the food from its cooked or heated state to a refrigerated or frozen state in a short amount of time.
Flash freezing, on the other hand, is a process where the food is exposed to extremely low temperatures, usually through contact with liquid nitrogen or other cryogenic substances. This causes the food to freeze rapidly, preserving its texture and taste while minimizing the formation of ice crystals.
Both blast chilling and flash freezing are effective methods to cool down or freeze food rapidly, ensuring food safety and quality. They are especially useful for large batches of cooked food that need to be stored for later use without compromising taste and texture.