Hard time with temperature control precision

stawawager · Oct 18, 2017

I'm tired of having to babysit my stove top when making cannabutter. Have a hard time getting a gentle simmer during saturation which is usually three hours.

I found this cooker but it doesn't look like it has Precision temperature control. Anyone have a favorite cooker they like to share with me. Please.

http://www.bhg.com/shop/instant-pot...warmer-p19471d97597ff8859c1f50a7062816fb.html

instant-pot-ip-duo80-7-in-1-programmable-electric-pressure-cooker-8-qt.jpg

Fadedawg · Oct 20, 2017

You can use a stove top, if you place a pan of sand on the burner and your boiling pot on the sand.

stawawager · Oct 25, 2017

Fadedawg said:
You can use a stove top, if you place a pan of sand on the burner and your boiling pot on the sand.

And that keeps it from boiling?

Fadedawg · Oct 26, 2017

stawawager said:
And that keeps it from boiling?

Depends on the setting you choose. It allow more precise control of the heat and evens it out so there aren't local hot spots.

stawawager · Oct 26, 2017

Fadedawg said:
Depends on the setting you choose. It allow more precise control of the heat and evens it out so there aren't local hot spots.

Oh, so it dissipates the Heat, removing hot spots. I imagine that would be a big problem with a gas stove.

Am I correct in saying that we don't want the butter mixture to boil during saturation?

legalcanada · Oct 26, 2017

do you use an IR thermometer? that could help with precision

stawawager · Oct 26, 2017

legalcanada said:
do you use an IR thermometer? that could help with precision

Yes. The problem is in the stove's rheostat. I'll probably try my Crock-Pot next time. What I really need is a digital stand alone cooker with a sealed lid and since I'm Dreaming how about an automatic stirrer.

stawawager · Oct 26, 2017

Look what i found

http://www.crock-pot.com/slow-cooke...with-istir-stirring-system/SCCPVC600AS-P.html

Bennybenben · Oct 26, 2017

I use my sous vide for making cannabutter and it works perfectly every time. You can also decarb in the sous vide instead of the oven which greatly reduces the smell in your house if that is an issue. Sous vide is also an amazing way to cook a lot of foods too.

stawawager · Oct 26, 2017

Bennybenben said:
I use my sous vide for making cannabutter and it works perfectly every time. You can also decarb in the sous vide instead of the oven which greatly reduces the smell in your house if that is an issue. Sous vide is also an amazing way to cook a lot of foods too.

You seal the mix in a bag? Then boil and strain?

Does the mixture migrate enough to get maximum saturation?

Fadedawg · Oct 27, 2017

stawawager said:
Oh, so it dissipates the Heat, removing hot spots. I imagine that would be a big problem with a gas stove.

Am I correct in saying that we don't want the butter mixture to boil during saturation?

We use 160F with no boiling. We also clarify the butter before extracting and don't use any water, which dramatically improves the flavor.

zoic · Oct 30, 2017

We use our slow cooker on low. Using clarified butter definitely improved the outcome.

Hard time with temperature control precision

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