Do you have to decarb before baking?
- Thread starter ayr0n
- Start date
very sweet of you to say that. 
shishkaboy
Well-Known Member
The wafers are covered with canna chocolate to make kief kat bars.
Between canna butter and canna chocolate, the possibilities are endless.
Just bought an ice tray I will use as a chocolate mold, gonna try rolo type caramels with the chocolate shells
Between canna butter and canna chocolate, the possibilities are endless.
Just bought an ice tray I will use as a chocolate mold, gonna try rolo type caramels with the chocolate shells
fumble
Well-Known Member
oooh yeah! I have those ice trays too lol...squishy bottom, hard sides? Chocolates will do well in them, but caramels don't want to come out. But since you doing the Rolos chocolate covered, it should work great. They pop out best if frozen or well chilled.
...Kief Kat bars! love it!
...Kief Kat bars! love it!
shishkaboy
Well-Known Member
Lol, same exact trays, so funny. Im all "But, how did you know". Cause they sell them in the dollar store maybe.
Did a little culinary arts baking training and I know we made candy but I cant remember so long ago. I just made a lb of budder, so I should be giving the caramels a go real soon.
Did a little culinary arts baking training and I know we made candy but I cant remember so long ago. I just made a lb of budder, so I should be giving the caramels a go real soon.
Diabolical666
Well-Known Member
Heya @ayr0n ...I found this and was going to post it in the forum, but saw this thread you made and thought it would go good here.. not sure if you found your answer in this thread .this helped me alot to understand the process so I'll share:
Take a look at the mechanism and the variables behind decarboxylation, to make sure you get higher the next time you make edibles. THC, and all cannabinoids, starts out with an acid group that prevents it from directly affecting the mind if consumed raw. This carboxy group evaporates off when heated, so cannabis mostly gets consumed cooked, smoked or vaporized. Juicing raw cannabis has its medicinal benefits, but if you want to get high you’ll need to cook it, and you’ll need to do it right so you don’t waste it.
Genes regulate everything from the color of your hair to how strong your pot is, and if it has somegood genes, then those buds can have up to 30% pure THCA, or THC-acid. In order to enjoy the fruits of the land to their fullest, you need to efficiently decarboxylate THCA to the active THC.
Anyone that has ever cooked with pot for the first time remembers being nervous of messing it up. If you never have messed it up than power to you, but most people have at least once. Those that have cooked and baked with pot enough times always come back with the same conclusion about decarboxylation: longer times at lower temperatures work the best.
Scientists in Holland tried to figure out what the optimum temperature for decarboxylation in order to some day scale up the reaction for making cannabis-based pharmaceuticals. They landed on easy numbers to remember: “110 °C [230 °F] for 110 minutes.” Some of the best mainstream methods of making cannabudder came about from people reaching a similar conclusion, but by trial and error. Everyone perfects their own personal methods, but lower temperatures for a longer time can yield up to 95% of your THC.
Decarboxylation also needs to happen in a slightly acidic environment. The pH of plain cannabis material is perfect, but the process won’t yield as high if you have already mixed it with basic baking soda or baking powder. This is why cannabis baking pros pre-decarboxylate and extract cannabis oil into a fat, which can later be used for baking into whatever they want.
THCA turns to THC catalyzed by an acid, with some gently heating to drive the reaction, and gives off CO2.
Take a look at the mechanism and the variables behind decarboxylation, to make sure you get higher the next time you make edibles. THC, and all cannabinoids, starts out with an acid group that prevents it from directly affecting the mind if consumed raw. This carboxy group evaporates off when heated, so cannabis mostly gets consumed cooked, smoked or vaporized. Juicing raw cannabis has its medicinal benefits, but if you want to get high you’ll need to cook it, and you’ll need to do it right so you don’t waste it.
Genes regulate everything from the color of your hair to how strong your pot is, and if it has somegood genes, then those buds can have up to 30% pure THCA, or THC-acid. In order to enjoy the fruits of the land to their fullest, you need to efficiently decarboxylate THCA to the active THC.
Anyone that has ever cooked with pot for the first time remembers being nervous of messing it up. If you never have messed it up than power to you, but most people have at least once. Those that have cooked and baked with pot enough times always come back with the same conclusion about decarboxylation: longer times at lower temperatures work the best.
Scientists in Holland tried to figure out what the optimum temperature for decarboxylation in order to some day scale up the reaction for making cannabis-based pharmaceuticals. They landed on easy numbers to remember: “110 °C [230 °F] for 110 minutes.” Some of the best mainstream methods of making cannabudder came about from people reaching a similar conclusion, but by trial and error. Everyone perfects their own personal methods, but lower temperatures for a longer time can yield up to 95% of your THC.
Decarboxylation also needs to happen in a slightly acidic environment. The pH of plain cannabis material is perfect, but the process won’t yield as high if you have already mixed it with basic baking soda or baking powder. This is why cannabis baking pros pre-decarboxylate and extract cannabis oil into a fat, which can later be used for baking into whatever they want.
THCA turns to THC catalyzed by an acid, with some gently heating to drive the reaction, and gives off CO2.
fumble
Well-Known Member
I could hug you right now 
great info Diabolical.
great info Diabolical. Heya @ayr0n ...I found this and was going to post it in the forum, but saw this thread you made and thought it would go good here.. not sure if you found your answer in this thread .this helped me alot to understand the process so I'll share:
Take a look at the mechanism and the variables behind decarboxylation, to make sure you get higher the next time you make edibles. THC, and all cannabinoids, starts out with an acid group that prevents it from directly affecting the mind if consumed raw. This carboxy group evaporates off when heated, so cannabis mostly gets consumed cooked, smoked or vaporized. Juicing raw cannabis has its medicinal benefits, but if you want to get high you’ll need to cook it, and you’ll need to do it right so you don’t waste it.
Genes regulate everything from the color of your hair to how strong your pot is, and if it has somegood genes, then those buds can have up to 30% pure THCA, or THC-acid. In order to enjoy the fruits of the land to their fullest, you need to efficiently decarboxylate THCA to the active THC.
Anyone that has ever cooked with pot for the first time remembers being nervous of messing it up. If you never have messed it up than power to you, but most people have at least once. Those that have cooked and baked with pot enough times always come back with the same conclusion about decarboxylation: longer times at lower temperatures work the best.
Scientists in Holland tried to figure out what the optimum temperature for decarboxylation in order to some day scale up the reaction for making cannabis-based pharmaceuticals. They landed on easy numbers to remember: “110 °C [230 °F] for 110 minutes.” Some of the best mainstream methods of making cannabudder came about from people reaching a similar conclusion, but by trial and error. Everyone perfects their own personal methods, but lower temperatures for a longer time can yield up to 95% of your THC.
Decarboxylation also needs to happen in a slightly acidic environment. The pH of plain cannabis material is perfect, but the process won’t yield as high if you have already mixed it with basic baking soda or baking powder. This is why cannabis baking pros pre-decarboxylate and extract cannabis oil into a fat, which can later be used for baking into whatever they want.
THCA turns to THC catalyzed by an acid, with some gently heating to drive the reaction, and gives off CO2.
Texas(THC)
Well-Known Member
oh shit kief kat bars I got to try that
this recipe I use calls for a whole cup of butter
I believe it is a bigger batch though
this recipe I use calls for a whole cup of butter
I believe it is a bigger batch though
Texas(THC)
Well-Known Member
Ingredients:
Melt butter; add brown sugar and salt. Stir until combined. Stir in light corn syrup. Gradually add milk; stir constantly. Cook and stir over med heat, until candy reaches firm ball stage (245F), about 12 to 15 min. Remove from heat; stir in vanilla, pour into 9″ by 13″ pan. Cool, cut and wrap.
- 1 cup cannabis butter
- 2 ¼ cup brown sugar
- dash of salt
- 1 cup light corn syrup
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla
Melt butter; add brown sugar and salt. Stir until combined. Stir in light corn syrup. Gradually add milk; stir constantly. Cook and stir over med heat, until candy reaches firm ball stage (245F), about 12 to 15 min. Remove from heat; stir in vanilla, pour into 9″ by 13″ pan. Cool, cut and wrap.
shishkaboy
Well-Known Member
The brownies were a huge hit
shishkaboy
Well-Known Member
I didnt decarb before either. Now I do. Never going back. Gigantic difference.
shishkaboy
Well-Known Member
Reeks. Not any more than the extraction tho. Cooking the trim in the butter is the worse part. I do it all in the wee hours of the mornin. Incense lit
greenghost420
Well-Known Member
i wanted to try a decarbed batch then a undecarbed batch and see how much difference there really is. i want to use a racy sativa and try to trip. does decarbing make the effects more sleepy?
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