cannabutter question....

[Non]

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.

[Non]

I ate like .5 of what I made like an hour and 15 mins ago. now I'll try much more.

[Non]

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.

[Non]

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.

[Non]

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.

[Non]

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...

[Non]

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.