Chef BrownSauce
Active Member
1. Decarb.
There's many ways people do it but here's mine: Grind bud enough to break the calyx's apart. Spread on baking sheet and bake at 200° for 20-25 minutes or until there's a weed smell. (Bake times vary depending on size grind, oven, outside rh and temp, etc so when I bake Anything I use my sense of smell to gauge doneness)
2. Do use a crock pot and a mason jar (cannining jar, with lid)
3. Do use enough bud; about a zip per one pound of fat is good. Could be less or more depending on your preferences.
Add ingredients to jar, hand tighten lid. Not She-ra tight.
4. Place sealed jar in crock pot, fill with water to reach just below the lid. The cooker's lid is useful to hold the jar down if it wants to float.
Cook on high 2+ hours, no more than 6 or fat will break down too far. We want the fat to be somewhat intact, at the cellular level.
Prepare ice water bath. (Really cold water, in bowl)
5. Strain, wring, strain again. Heat fat until viscous then pour into ice water. This is called shocking. Make sure there's NO ice in the bowl. It's a pain in the ass to get it out.
Shocking the fat stops the cooking process and separates plant matter as the fat cells regroup and solidify.
6. Place bowl in freezer until crystals form and fat is solid, not long. Biomass is what makes edibles taste like grass, hay, shit; it should be at the bottom of the water. What's floating at the top is the now green fat with no taste of cannabis but all the thc.
One pound of butter a cookie recipe yields about 4 dozen cookies.
I use the same process for infusing to milk for ice cream and cheese cakes.
Any fat can be used to infuse cannabis to. Coconut oil, veg oil, olive oil, etc. Double check the chosen fat's smoke point to determine if it's a good choice. Higher smoke point, longer cook time.
Happy baking everyone. Forget about those New Years resolutions to cut out delicious fatty sweet snacks.
There's many ways people do it but here's mine: Grind bud enough to break the calyx's apart. Spread on baking sheet and bake at 200° for 20-25 minutes or until there's a weed smell. (Bake times vary depending on size grind, oven, outside rh and temp, etc so when I bake Anything I use my sense of smell to gauge doneness)
2. Do use a crock pot and a mason jar (cannining jar, with lid)
3. Do use enough bud; about a zip per one pound of fat is good. Could be less or more depending on your preferences.
Add ingredients to jar, hand tighten lid. Not She-ra tight.
4. Place sealed jar in crock pot, fill with water to reach just below the lid. The cooker's lid is useful to hold the jar down if it wants to float.
Cook on high 2+ hours, no more than 6 or fat will break down too far. We want the fat to be somewhat intact, at the cellular level.
Prepare ice water bath. (Really cold water, in bowl)
5. Strain, wring, strain again. Heat fat until viscous then pour into ice water. This is called shocking. Make sure there's NO ice in the bowl. It's a pain in the ass to get it out.
Shocking the fat stops the cooking process and separates plant matter as the fat cells regroup and solidify.
6. Place bowl in freezer until crystals form and fat is solid, not long. Biomass is what makes edibles taste like grass, hay, shit; it should be at the bottom of the water. What's floating at the top is the now green fat with no taste of cannabis but all the thc.
One pound of butter a cookie recipe yields about 4 dozen cookies.
I use the same process for infusing to milk for ice cream and cheese cakes.
Any fat can be used to infuse cannabis to. Coconut oil, veg oil, olive oil, etc. Double check the chosen fat's smoke point to determine if it's a good choice. Higher smoke point, longer cook time.
Happy baking everyone. Forget about those New Years resolutions to cut out delicious fatty sweet snacks.
