I read that turning an oven on about 200 degrees F pulling out a rack and working that way acts as sort of flow hood.The concept being the constant flow of warm air rising keeps airborne bacteria from landing on you. Is this acurate? Anyone had sucess that way?
I used this method before i acquired a flow hood, it works well if you are doing innoculations or making casings. This method is not recommended for Agar or grain to grain transfers. It is important to work quickly as the tray/rack cools fast.
Of course, this is only one aspect of sterile technique; you will want to practice other aspects as well.
>The concept being the constant flow of warm air rising keeps airborne bacteria from
>landing on you. Is this acurate?
Infortunately not. This is not what happens, what does happen is that the rising air still manages to get into the jars or dishes.
IMO it is as useful as no oven.