i heard that soaking the plant material in water that's room temperature for about 15 minutes will decrease the bad taste in the weed when used for cooking. do you dry the weed before using it then or can you use it immediately? ( the weed will be damp to wet then )

Wouldnt that rinse all the crystal off the buds?

well those trichomes aren't water soluble. they're brittle in water at low temperatures . . . so I don't see anything wrong with room temperature for 15 mins as long as they're not moving around or anything. it's probably something to do with the vegetable matter absorbing the water . . .

the water washes the chlorophyl out. mellows the flavor. i grind it up then put it in a zip bag with water. filter through a coffee filter and catch all displaced trichs. let dry before cooking into oil. this because otherwise, if it is still wet, it will spatter. water no mixee-mixee con oil.

ive been looking at alot of marijuana recipe sites and found this trick,, hes correct in saying it washes out the chlorophyl. i think you do it in tepid water so it doesnt affect the thc.. i would love to find out more about this.. anything to help reduce bad taste in weed related products,, lol

This brings up a thought I've had and seems to cross over to another post. I have not done much cooking but from the cooking I've done It makes sense to add a little extra fluid to your bake or dampen before adding only because the weed will suck up moisture during cooking so instead of expressing itself in the cook it's spending time sucking up and drying out your superb suffle'.
The other thread mentioned about baking your weed at 250-260 deg. for about ten to fifteen minutes to enhance the kick. I've always wonder why my Hamburgers were soooo good.