That would solve the problem about not getting high, but cannabutter still tastes pretty bad. That’s why it’s usually hidden in baked goods with stronger flavors like chocolate.
Not really, if you do it properly there is almost 0 taste difference.
After infusing the butter and filtering it through a cheesecloth or coffee filter you have to put it in a pot of boiling water, use at least 5 times more water than cannabutter. Stir it thoroughly for a few minutes, then let it first cool down to room temperature and then put it in the fridge. Since THC is only soluble in fat but not water it will stay inside the butter, but much of the plant material like chlorophyll is water soluble and will get dissolved in the water during this process. In the fridge the butter will solidify on top of the water and you can remove it from the water to have your clarified butter that tastes almost like regular butter
I thought it would be too weak but throwing 10g of the cannabutter into my risotto made me fly to Venus for about eight hours and I’m not sure what exactly happened in that time. I visited friends apparently, but I only know because they told me. Hallucinations of sheep everywhere!
It’s usually used when searing the steak. You add it near the end of the cooking as to not burn the butter. You use it to baste the steak (shovel the melted butter/oil over it to cook it more evenly on both sides).
Shoulda decarbed in butter first
You don’t need to decarb in anything, just heat the bud up and you can eat it. The butter is for extraction.
Heating up is for decarboxylization.
That’s what they said.
I said the goal, they replied with the technique.
They replied pointing out that the butter is unnecessary, the heat is the part that’s needed for decarboxylation
But OP wants to cook it into eggs, and that needs butter anyway.
Yeah exactly. Sometimes I decarb buds and just throw it in pill capsules, no extraction necessary.
Cannabutter is the right answer here
That would solve the problem about not getting high, but cannabutter still tastes pretty bad. That’s why it’s usually hidden in baked goods with stronger flavors like chocolate.
Not really, if you do it properly there is almost 0 taste difference.
After infusing the butter and filtering it through a cheesecloth or coffee filter you have to put it in a pot of boiling water, use at least 5 times more water than cannabutter. Stir it thoroughly for a few minutes, then let it first cool down to room temperature and then put it in the fridge. Since THC is only soluble in fat but not water it will stay inside the butter, but much of the plant material like chlorophyll is water soluble and will get dissolved in the water during this process. In the fridge the butter will solidify on top of the water and you can remove it from the water to have your clarified butter that tastes almost like regular butter
Canna-ghee. Glee, if you will.
I used to put it on toast and sandwiches so, to each their own I guess
Mine is delicious, but it’s the only one I’ve ever tasted. Maybe I’m weird, maybe I’m some kind of culinary prodigy.
I could share the recipe I used…
Decarbed with the water bath method: https://www.sousweed.com/blog/decarb
Then used this recipe: https://www.sousweed.com/blog/2015/6/13/sous-vide-cannabis-butter
I used 10g girl scout cookies for 500g butter
I thought it would be too weak but throwing 10g of the cannabutter into my risotto made me fly to Venus for about eight hours and I’m not sure what exactly happened in that time. I visited friends apparently, but I only know because they told me. Hallucinations of sheep everywhere!
Steak is also excellent at hiding the flavour.
Do you use the butter in the pan to cook the meat? I would think that either wastes the product or the steak.
Nar melt some and poor it over the steak. It absorbs it as it rests.
It’s usually used when searing the steak. You add it near the end of the cooking as to not burn the butter. You use it to baste the steak (shovel the melted butter/oil over it to cook it more evenly on both sides).