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I have bought a Excalibur dehydrator and am having problems with the food dehydrating properly. It seems as though the recipe for zucchini wraps, that I have been following says dehydrate for 3 hours at 110°C, with 1/4" thickness to be placed onto the parchment paper. However when I have followed those instructions it seems as though it is still moist all of the way through. Could someone please give me tips on how to get this right?

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It will depend on humidity and lots of other factors, best advice is to check it after the time stated and see what you think - sometimes something will take 12 hours for me and another day 15 hours or even 24 hours - relax and enjoy it.  I am assuming that you have the temp right and not overloaded the Excalibur :)  Good luck

Hello, Camille:  If they have consolidated enough to flip them over onto another empty tray and remove the parchment paper, this has helped me speed up the drying process.  They sound tasty and well worth the wait.  Enjoy!

I personally don't follow any timings! I would waiting until they are just tacky then flip over and peel off to dry out the other side. 

Russel Jame's recipe works for me always, here it is :)  Best of luck and let us know how it goes!

For the tortilla:

3 cups peeled courgette (zucchini)

3 tablespoons olive oil

2 teaspoons lemon juice

Pinch cayenne

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 cup flax meal*

For the tortilla:

1) Blend all ingredients in a high-speed blender until smooth.

2) Add flax meal and blend again until smooth.

3) Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

4) Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

5) Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that has been ground in a coffee grinder or similar, to produce a fine flour.

Hi Camille

3 hours doesn't sound long to to be dehydrating  to  me especially if it's a wet batter. I'm guessing it should be a much longer time. 

Tip: It's sometimes a good idea to turn the temp up briefly (slightly above raw temps) when very wet things first go in say for 30mins/1 hour it shouldn't make a difference to preserving the enzymes  we are just talking a quick initial blast if it's very wet and the batter can take that long to get to temperature. I picked this up at Living Light so take it as official!

Thank you everyone for your help.

Let us know how it goes Camille :)

I will do. When I have the time, I will get back into dehydrator cooking.

Ellie said:

Let us know how it goes Camille :)

When making zucchini wraps, they are not meant to be dried all the way through.  The reason you only dry them three hours is to take out some of the moisture so they don't become soggy. 

If you wanted to make zucchini chips, crunchy- snappy things ---you would dehydrate overnight


Mary Kay. 


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