Cannabis oil in a sauce

vostok

vostok

Well-Known Member
make a simple cannabuter or canna oil ..use that as the base
then add your main 'taste mix, like make your 1/4 pint canna oil
then mix in 2 pints of ketchup....as an example

I prefer to do my canna cooking in a microwave
add 1 cup of bud to 1/4 pint a oil/butter
cook on high for 5-10 minutes
drain and allow to cool

then mix in the sauce

adjust to suit
 
fumble

fumble

Well-Known Member
what kind of sauce are you making? also what kind of cannabis oil are you using? for example: olive or grapeseed oil, butter, coconut oil? Different types for different sauces. Do you have the oil made or do you need to make it still?
 
O

Oddette

New Member
Thank you both. I'm making bab sauce. I make the sauce then add oil from girl scout cookie. What In need to know is what temperature to cook it at and for how long after I add the oil to get peak potency.
 
fumble

fumble

Well-Known Member
If your oil is already activated, you can just add it at the end when your sauce is done.
 
skepler

skepler

Well-Known Member
Oddette said:
If its not, then what? I believe what I need to know is how to activate it for the peak potency.
Click to expand...
Decarb your oil by heating to 240-250° for 25 minutes. By then the bubbles of CO2 should have stopped being produced, a quick stir will bring out any gas that is being produced. At this point the oil is ready to eat.
 
DonTesla

DonTesla

Well-Known Member
Oi, herbalists,

*1:1 Equal amounts of bud and butter for strong effects
(cancer fighting, tumour shrinking, getting wrecked off a little brownie , etc)
*2:1 fat to bud.
Double the butter for normal strength
*5:1 butter to bud for weaker, intro, more economical or preventative tinctures

We prefer to do 200* for 2 hours over doing 150 for 90mins
..240 for 25 mins sounds legit too.

Push the temp slightly and minimize the required time by 4x..?
That's cool..

Rise up,
donT
 
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