when done making it, does the butter need to be cooked into something to get you high or can just eat it str8 up on some crackers or toast? or do you have to reheat the butter again?
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when done making it, does the butter need to be cooked into something to get you high or can just eat it str8 up on some crackers or toast? or do you have to reheat the butter again?
and another one: does decarboxylating before making the butter helpful?
No, from what I know the butter should be fine to eat anyway you please. The crucial steps should already have been completed.
Correct decarboxylation won't hurt and I think that it probably helps a lot with potency if the liquid butter/whatever mixture doesn't reach 300+ Fahrenheit.
For just drinking, you can also try weed milk.
alright. well I've been doing the 22-24 hr method of making the butter and not done yet.
Do you know what temperature the liquid butter mixture should be above at which it will extract? mines been at around 200 now that I jus checked...
right now I'm doing only 1 stick of butter and a quarter of weed. So I guess I'd have to keep the stove on for lower than just low since that small amount of mixture would heat up fairly quickly. It's been at low. There ar 10 settings for my stove, so low would be from 1-3 or 1.5. At 1.5 the mixture was bubbling quite a bit. so I'm just keeping it at low where bubbles come up just a lil from some spots, but not a constant bubbling.
well it's been on the lowest of low... and under 200 aroud 150-200 degrees.
Is that enough or way too low, did I mess it up?
k my oven is like this: "LO" is number 1. Then it counts up to 8 and 9 is "HI".
I wanted to keep it at between "Lo.5" and 2. But my dad suggested last night before going to bed that I should just leave it at "Lo" or just under "Lo" because supposedly 'this stove is not that accurate and just for cooking".. So then I just kept it at "Lo". I insisted tho that the correct setting should be "Lo-Lo.5", maybe even in the middle.
I'd like to know maybe some estimates of what temperature the water/butter and cannabis mixture shd be heated at, for the 22-24 hr long extraction. I can't really tell the difference between simmer and boil, the mixture is so thick. Usually with water or so full boil is when its starts to bubble and move on the surface of the liquid, not just bubble from the bottom and rise up.
well last night I also put it at 2 thinking that would be the middle of 'low', for a while, and I might've messed it up? I lowered it then thinking 1.5 was the setting to leave it.
I guess I'll see if any solids come out of this when refrigerating.
i still doubt it'll get my high on just crackers alone.
I freakin doubt it like hell!
cannabis.com hates me. let's see I've tried the cannabutter, the firecrackers, the green dragon, and a brownie recipe all from cannabis.com and they all did not work for me.
I ate like .5 of what I made like an hour and 15 mins ago. now I'll try much more.
k some things: about decarboxylation...
it's possible my mixture was at too low a temperature. 150-200 is low. maybe 200 is ok. but I read that since weed decarboxylates at like 240 degrees, either it can be decarboxylated before you do the butter or while doing the butter. and I never decarbed this one at any time.
I think.. the best thing is decarboxylation first in the oven. the water boiling and the butter simmering at 150-200 I think is just fine. the boiling water moves the thc and butter cells and the simmering bonds it to the fat cells.. i guess
when I did this I didn't really hear the butter simmer much, just a tad.
anyway my stove doesn't reach 250 degrees even on high. it stays a little above 100 degrees Celsius.
I know I don't know jack about cooking with weed...
but I just came back to say that now I think around 200 degrees should be good.. just under the boiling point of water, just a simmer, so both the water and the butter should be simmering.
well i tried .. putting the used bud in the oven and heating it at 250 for about 10 minutes, (it was all buttered up) and then resimmering the butter I made for about a half an hour. I also .. tried doing it again before trying to get my stove to heat it all at 220 or so.
I guess I feel something with it now. but maybe my tolerance is way high.. I've been smoking a lot throughout day lately...
lol Poaching vs. Simmering vs. Boiling, Cooking Techniques, Boiling point of water
Simmering
185 degrees to 200 degrees F.
Simmering is usually reserved for tougher cuts or items that need more time to cook. The temperature of the liquid is usually between 185° and 205°F. A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface - the gentler and slower the bubbles, the lower the temperature.
NOTE: You can simmer with a lid, but remember the temperature inside the pot will rise and the simmer can very easily turn into a boil.
The simmered item renders a broth that is served as the sauce with your dish.