Curing and butter.

I just discovered butter! Sweet stuff. Nice not to get carbon in the lungs.

1rst question: how do you know when something is cured? When it stops being sticky? Or when it feels dry?

1.1 question: since the stuff on the bottom of the jar is more moist, should you take it out so it'll air out.

2nd question: in making butter is it better to use fairly dry material or sticky material?

 

There is a whole section on harvesting and curing with tons of info. I crumble up dry material into an oven bag and decarb at 240f for an hour. Then I make butter as usual. Makes very potent butter.

 

Definitely a lot to learn.

Decarb?
A plastic oven bag? What does that do?

I'm pleasantly surprised at how effective butter is

 

I found out what decarb is.

Doesn't boiling it in butter decarb it?

 

Decarbing first works better for me. Since I know it's already decarbed when I mix it with the butter, I don't have to worry about how long I cook it and whether it reached a high enough temp. I've done it both ways and I truly believe that decarb increases potency of the butter. Your mileage may vary.

 

But you still boil your butter right?

Do you ever used an oven bag? Seems it would be easier to fluff it, every 10 minutes.

I have an ice cube tray that makes small 1 tsp ice cubes. It makes perfect little butter patties.

Maybe, I'll make caramels too?