WetAir recipes
Dried garlic slices in a dehydrator
A strongly flavoured dry ingredient for soups, sauces and homemade mixtures.
This method is for sliced garlic. Finely chopped garlic needs a different drying process. Check one cooled piece for doneness.
For a first try, prepare a small batch: even pieces are easier to space well and check without rushing.
| Temperature | Dehydrator stage: 60 °C / 140 °F |
|---|---|
| Drying time | 2–3 hours |
| Ready when | A slightly cooled slice should be crisp through its full thickness, with no soft centre or visible moisture. |
| Compatible models | WetAir WFD-K1000S, WetAir WFD-K700BSS |
Ingredients
- fresh garlic cloves 700 g
Method
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Prepare
Select fresh firm cloves without mould, shoots or bruised areas.
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Separate and peel the cloves, then dry the surface if a quick rinse was needed.
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Halve small cloves; cut large cloves into even slices about six point four mm (one quarter inch) thick.
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Arrange the garlic in one layer on clean trays without overlapping pieces.
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Arrange and dry
Dry at sixty °C, keeping airflow between the trays clear.
Leave space between pieces so air can move freely around them. -
OSU gives two to three hours as a guide; finish only when a cooled slice is crisp throughout.
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Remove the batch when a slightly cooled slice is crisp throughout, with no soft or damp centre.
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Check and cool
Move the finished pieces to a clean rack and let them cool completely before packing.
Check the texture on a separate piece after it cools briefly.
After cooling
Keep the garlic in a tightly closed container in a dry, dark place; if condensation appears, return the whole batch for further drying.
How to enjoy it
Add the slices to soups and stews, or grind a small amount immediately before use.
Sources and evidence
Compatible WetAir models
Sources
Frequently asked questions
Can I pack the whole batch after checking one piece?
No. Check several thicker pieces from different trays. Keep drying any that remain damp; remove and cool the finished pieces separately.