I'm sure some of you have done this before. Seems like it would be easy enough, however the batch I did yesterday completely stuck to the wax paper. Is there any sort of trick to this? Or does it just take more finesse on the timing?
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Tips on dehydrating Canned Chili?
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is your friend. Best when drying foods to check every 30 minutes to an hour. With liquids once they are tacky dry you can flip them over to get the back side done.
Wax paper can melt its coating though.
Try using a silicone mat or baking parchment (also silicone inpregnated).
I lost my first batch of chili while discovering the subtle difference between waxed paper and parchment paper.
Wax paper is tissue coated in wax that is suitable for room temperature applications. Parchment paper is treated with silicone, and can withstand baking temperatures.
For dehydrating, parchment paper is superior.
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