Oil or Butter

30-35 lbs or grams or oz??

rule of thumb is 1 lbs butter (1 cup oil) to 1 oz trim. Other rules are... .25 g per edible is making 30 cookies use 7.5g bud is using hash or kief or other concentrates use .5-.7 gs per edible 30 cookies would be about 1.5-2.5 hash

I prefer to use oil but recently used butter for canna caps and worked just fine
burns temps

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity),
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Lard	The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.	Baking and frying	Saturated	370°F	182 °C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199 °C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin - 320°F Virgin - 420°F Pomace - 460°F Extra Light - 468°F	160°C 216°C 238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182 °C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

Which is better: monounsaturated or polyunsaturated fats?




Both types of unsaturated fat-monounsaturated and polyunsaturated -can offer important health benefits. We know from studies involving the Mediterranean diet-where intake of olive oil is especially high -that monounsaturates can be heart protective. (Olive oil has the highest level of monounsaturated fat of any commonly used oil.) With polyunsaturates, there is also evidence of decreased risk of chronic disease, but only when the diet is also relatively high quality and accompanied by healthy intake of antioxidant nutrients.
The reason we need plenty of antioxidants when we eat polyunsaturates is simple: the more unsaturated a fat is, the more delicate it becomes. Heat and oxygen are more damaging to polyunsaturated fats than to monounsaturated ones. This situation is problematic for highly polyunsaturated plant oils because they have lost the antioxidant protection that was originally supplied by their whole food origins (i.e., beans, seeds, or nuts). At the World's Healthiest Foods, we encourage consumption of many whole foods that contain large amounts of polyunsaturated fat, but we do not encourage consumption of high-polyunsaturate oils that have been processed from these exact same foods! Oils processed from whole foods do not have the same protection from heat and oxygen that whole foods have-too many antioxidant nutrients have been lost during processing.
Due to the problems with heat damage to oils that are high in polyunsaturates, many companies offer oils that would ordinarily be high in polyunsaturates, but in fact contain much fewer-than-expected polyunsaturates and much higher-than-expected monounsaturates. These oils are produced from plants that have been hybridized (not genetically engineered) to contain more monounsaturated fat in their beans or seeds. Since most of this monounsaturated fat comes from oleic acid (one of the most common monounsaturated fatty acids found in food), these oils are usually called "high-oleic oils." You can buy high-oleic sunflower, safflower, and corn oil in many grocery stores. If you plan to use cooking oils at high heat, these high-oleic versions can be a good choice.

30 to 35 grams, sorry. And thanks for that...very informative

Originally Posted by yung420

Well for one I wanna say sorry if I'm posting this in the wrong section but I was wondering what to do with my trim. I have about 30 to 35 of trim and was curious what would yield more, potency, etc. I was going to use the dry ice hash method also and if I do go with the butter, how many sticks to use. Thanks in advance.

dry ice hash is awesome!

How much do you think I'll yield with 30 to 35 grams of trim for dry ice hash ???

a 10% yield would be above avg.. so 3.5 4 max with Primo Buds...

trim.. I'd guess about 2g tops..

Cool to know. What's the deal with freezing trim/buds before use.

Originally Posted by yung420

Cool to know. What's the deal with freezing trim/buds before use.

saves me the step of taking out my Ninja food processor to chop it all up.. I open the mason jar after it's frozen.. stick a wooden spoon inside stir takes 1 mins to grind it..