GreenThumbsMcgee
Well-Known Member
damnit! I am always last to know!!!!
Do you have to decarb before baking?
- Thread starter ayr0n
- Start date
HippieYippie
Member
I made the canna peanut butter that is given under recipes here, and it seemed to have decarbed the medicine, because I used the peanut butter in brownies and it was very good as far as the effect, and tasted good also.
Is it possible to decarb fresh trim? Lately i've been trying to cook with fresh trim instead of letting it dry, and the results have been questionable. Im still very new to this world, so I hope I didnt just waste all my trim >.<
Also, by reading this thread I may have gone overboard... I added 3.6 ounces of fresh trim to one and a half pound of butter and croc potted it for about 10 hours on low which produced a slow steady simmer. Its cooling in the fridge now and I plan on making some brownies later today to enjoy. Next time though ill definitely be using BadKats website to make my stuff.
Wish me luck! Ill post back and let yall know how things turned out.
Also, by reading this thread I may have gone overboard... I added 3.6 ounces of fresh trim to one and a half pound of butter and croc potted it for about 10 hours on low which produced a slow steady simmer. Its cooling in the fridge now and I plan on making some brownies later today to enjoy. Next time though ill definitely be using BadKats website to make my stuff.
Wish me luck! Ill post back and let yall know how things turned out.
shishkaboy
Well-Known Member
I made some butter with out decarb, I wanted to actually test the differences before and after. I made a batch of brownies with the decarbed butter and it turned out to be a 2 brownie deal for a decent effect. The next day I melted down the butter and cooked it at 250-300 until it stopped bubbling. Some mj infused chocolate covered strawberries were made with the decarbed butter. I ate just one strawberry and was able to notice a significant difference in effect. Decarbing the butter worked well for me but I have yet to try decarbing the plant matter first, maybe tomorrow.
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TBoneJack
Well-Known Member
My wife always decarbs before baking muffins. And her muffins are kick-ass for good good high.
*update*
So, just to update, this newest batch of brownies came out great. Ate a normal sized 'square' of brownie and within a few hours I was having trouble walking around without being a little wobbly. Heavy high. The only down side is, I could tell that pot was used in the recipe. The flavor came out really strong this time around xD
ayr0n
Well-Known Member
2nd batch came out great. 2oz popcorn/trim + 1 oz bud to 4 sticks of butter. Ground it up in a coffee bean grinder, set on cooking pan wrapped in tin foil 30 mins on 240F, then simmered the ground decarbed bud in butter for about an hour on low heat (no boiling/bubbling) and stirred it thoroughly the whole time - Strained in cheese cloth and then baked as normal once the butter hardened in the fridge.
One person tried 2 cookies that night (~8pm) and was still feeling it on the ride in to work the next morning. Another passed out on the bathroom floor after throwing up (3 cookies)...Success >D.
Only downside is these things have wrecked my tolerance. Gonna need a break soon
One person tried 2 cookies that night (~8pm) and was still feeling it on the ride in to work the next morning. Another passed out on the bathroom floor after throwing up (3 cookies)...Success >D.
Only downside is these things have wrecked my tolerance. Gonna need a break soon
shishkaboy
Well-Known Member
I decided to conduct an experiment to determine exactly how long it takes butter to absorb thc and how much thc the butter can hold. I would have posted it here, but its a little more than the scope of this threads topic, yet the spawn of things I read in this thread.
I will also prove that decarbing plant material is not necessary and that decarbing after making the butter is actually better. Here is the link to my thread and a video supporting the @skepler method of decarb.
Non decarboxylated butter
https://www.rollitup.org/p/11377337/
I will also prove that decarbing plant material is not necessary and that decarbing after making the butter is actually better. Here is the link to my thread and a video supporting the @skepler method of decarb.
Non decarboxylated butter
https://www.rollitup.org/p/11377337/
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That looks super badass hbbumDecarbed my trim and turned it into dry ice hash before using some to make sour apple gummies.
are those all sour apple gummie squares? Also, how'd they turn out?
skepler
Well-Known Member
What is the container you are decarbing in? It looks like it has an unusual shape, concave with a descending cylinder?
shishkaboy
Well-Known Member
Its a wok. The best stainless pot I have for the job. The cylinder is just a flat bottom/stand, not even 1/4 inch.
skepler
Well-Known Member
Very cool. Thanks.
hbbum
Well-Known Member
Yup sour apple, they are pretty damn good. This batch for some reason is a little more dense than my last, I will try to refine my recipe to get them a little softer.That looks super badass hbbum
If you ever feel like sharing the recipe, feel free to pm me
hbbum
Well-Known Member
shishkaboy
Well-Known Member
Im going in
shishkaboy
Well-Known Member
Any compliments coming from you about anything edible makes me proud, thank you.
I wanna try gummies next.
I had some from a dispo in Denver recently that were really good and long lasting.
I only have used chocolate and butter so far, but I am very adventurous.
I wanna try gummies next.
I had some from a dispo in Denver recently that were really good and long lasting.
I only have used chocolate and butter so far, but I am very adventurous.