Just wanted to share some cooking expeditions with you all.
i was given a heap of nice dry trim. reasonable quality with plenty of tips and bud shake.
first i made a whole heap of kief has out of it after storing it in the freezer overnight. i got about half q the first time then decided to do another sifting and got about a gram more which is totally fine smoke. i only had an ordinary kitchen sifter so the hash quality isn't as good as it could be if i had used a silk screen but i was happy nonetheless.
i made my first batch of cannabutter using a 250g block of butter (80% fat). I cooked it for about 1 and 1/2 hours. next batch i will coook for longer to see the results.
so anyway... tonight i decided to cook some porterhouse steak with a red wine jus.
Recipe:
finely chopped shallots (brown the shallots in a little bit of butter until soft)
add 1 cup of red wine (bring to the boil then simmer on low for 15 mins)
add butter in small tablespoon sized squares. use as many cubes of butter as you need, one at a time, adding the next when the previous one has melted completely.(minimum 3-4 cubes, 8 for extra richness)
when the last cube of butter has melted take the saucepan off the heat.
add salt and pepper to taste.
----- i made this about 30 mins ago and thought i'd post before the effects came on.
i am not sure of the quality of this butter at all since it is my first batch.
i used about 75g of butter in the sauce and ate just over half of it.
i've already decided the sauce isn't too good as there is room for wastage. it's hard to get all the sauce although i did my best with some bread and butter(margarine)
this was also my first red wine jus with my first batch of cannabutter so it's a newbie effort all the way but i can kinda cook. it wasn't all that bad but i could taste a hint of cannabutter. nothing too overwhelming.
if anyone enjoys this recipe, post a comment or share you own recipes as i've got more butter to cook up.
i was given a heap of nice dry trim. reasonable quality with plenty of tips and bud shake.
first i made a whole heap of kief has out of it after storing it in the freezer overnight. i got about half q the first time then decided to do another sifting and got about a gram more which is totally fine smoke. i only had an ordinary kitchen sifter so the hash quality isn't as good as it could be if i had used a silk screen but i was happy nonetheless.
i made my first batch of cannabutter using a 250g block of butter (80% fat). I cooked it for about 1 and 1/2 hours. next batch i will coook for longer to see the results.
so anyway... tonight i decided to cook some porterhouse steak with a red wine jus.
Recipe:
finely chopped shallots (brown the shallots in a little bit of butter until soft)
add 1 cup of red wine (bring to the boil then simmer on low for 15 mins)
add butter in small tablespoon sized squares. use as many cubes of butter as you need, one at a time, adding the next when the previous one has melted completely.(minimum 3-4 cubes, 8 for extra richness)
when the last cube of butter has melted take the saucepan off the heat.
add salt and pepper to taste.
----- i made this about 30 mins ago and thought i'd post before the effects came on.
i am not sure of the quality of this butter at all since it is my first batch.
i used about 75g of butter in the sauce and ate just over half of it.
i've already decided the sauce isn't too good as there is room for wastage. it's hard to get all the sauce although i did my best with some bread and butter(margarine)
this was also my first red wine jus with my first batch of cannabutter so it's a newbie effort all the way but i can kinda cook. it wasn't all that bad but i could taste a hint of cannabutter. nothing too overwhelming.
if anyone enjoys this recipe, post a comment or share you own recipes as i've got more butter to cook up.