Anyone using the Magical Butter Machine?

jonnynobody said:

I just ordered The Magical Butter Machine off Amazon on a special for $130 marked down from $200. Looks like it jumped back up to $175 today. I'm primarily ordering it to make high potency tinctures using 200 proof food grade ethyl alcohol. I hear the machine makes it very easy by heating the ethyl alcohol to 130 degrees fahrenheit for 8 hours. Something I definitely don't want to do by baby sitting an electric griddle in my garage trying to keep the temp stable. Has anyone else used these babies to make high proof alcohol tincture? I'm going to give it a whirl and if it's junk I'll return it, but I've heard great things about it the machine. I'm hoping it won't disappoint, because I love edibles.

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dbz said:

You know, I know nothing about this subject but as an avid cook I would think a sous vide wand would work as well. Especially when you use a cooler with it.

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jonnynobody said:

You kinda just blew my mind dude. That sous vide wand is incredible! It seems like a tool that will last a long time being that it's engineered and built to work in high volume fast paced kitchens. The best thing about it is they sell a self contained unit that the sous vide wand seats into, so large volumes of tincture or extracts could be processed versus relatively small amounts in the magical butter machine. Check 'er out for $218.95: https://www.amazon.com/Anova-Culinary-AN500-US00-Precision-Included/dp/B08CF6Y4WF/ref=sr_1_1_sspa?dchild=1&keywords=sous+vide+wand&qid=1606747162&sr=8-1-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUzNFMUVKUzhXRDRaJmVuY3J5cHRlZElkPUEwNzMxMDEzWk4xWkQwUEZUUTRLJmVuY3J5cHRlZEFkSWQ9QTA1MTAzMjg0OExGMktVRFJET0Mmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl&th=1

If for any reason the magical butter machine doesn't impress me with results I'll be returning it for the kit I linked to above. You really have no idea what a big problem you just helped me solve. I'm not very experienced with processing large volumes of edibles, and it's been stressing me out a bit trying to find a viable way to process 8-14 ounces of trim every 10 weeks that my flower room produces. The container in the kit above has nearly 4 gallons of capacity. That's quite incredible. On top of maintaining heat it circulates the liquid. Are you flipping kidding me? We gotta rover on mars taking soil samples in the empty vacuum of space taking panoramic pictures of the martian planet, and I'm more impressed by this culinary tool. This thing is just revolutionary. I can't thank you enough buddy. You just laid the foundation for my future high volume edible processing station

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Creature1969 said:

I've had one for about 3 yrs. It works as advertised. I have no complaints other than the price.

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dbz said:

So for cooking, I use an Anova wand and I took a small 15 dollar cooler and drilled a 2 3/8" hole in the top of it, bam wand drops right in. Now a whole cooler that keeps temp unbelievably. I will turn it off at say 135 and 18 hours later it is over 100 without the wand running. I'll take a picture when I get home, but I mean I would think it would work on the same principle, it's a recirculating heater that heats up exactly to a certain temp. Only thing is you may have to make sure to have some type of screen to keep biomass from getting into the circulator blade.

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dbz said:

You know, I know nothing about this subject but as an avid cook I would think a sous vide wand would work as well. Especially when you use a cooler with it.

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jonnynobody said:

Great point on protecting the wand from debris. I'm thinking something like a high micron rosin bag or something secured to the wand would work. I'll have to think on that one a bit, but it shouldn't be too difficult to rig up some sort of filtration. I love the idea of being able to process large batches with it. That's super convenient.

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anomalii said:

When cooking sous vide I often use gallon sized heavy duty ziploc bags, Freezer grade. You still fill your container with water, just the butter, alcohol, whatever goes into the bag. Extract as much air as possible and attach to side of container with a clip. You may also need something to keep the bag submerged. I used one of those collapsible steamer baskets but have also used a pair of tongs or spatula on occasion. Search for Water Displacement Method for getting air out of your bag.

Good luck and keep us posted on the results. I will definitely be trying this after this next batch comes in.

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jonnynobody said:

That's a fantastic idea! I plan to buy one of those wands whether I keep the magic butter machine or not. It's just a sweet piece of equipment. I just ordered a 12 pack of the amber essential oil eye dropper bottles off amazon to put my tincture into when it's finished. I'm pretty excited to make and package the first batch. Not as excited as I am to thoroughly test it though =)

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dbz said:

I love cooking with ot too..drop vacuum sealed bags in and be done. Some of my favs woth it are:
Sous Vide Que Beef Rib Plates
Brisket
Chuck Roast
Chicken @140 degrees for salads later
A nice steak at 130 then flash seared

Of course I'll be very interested in your cannaprojects!

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dbz said:

I love cooking with ot too..drop vacuum sealed bags in and be done. Some of my favs woth it are:
Sous Vide Que Beef Rib Plates
Brisket
Chuck Roast
Chicken @140 degrees for salads later
A nice steak at 130 then flash seared

Of course I'll be very interested in your cannaprojects!

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jonnynobody said:

Forgive my slow minded nature, but what do you mean "drop vacuum sealed bags in and be done." Do you put the meat and marinade in the bag then use the wand to maintain water heat in the cooking vessel? I'm not much of a chef but you got my gears turning when you listed a chuck roast and beef rib plate preparation with the wand. I probably just made a fool of myself with my interpretation of what you were saying. Still worth it. I gotta know

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Award Winning Smoked & Sous Vide Beef Plate Short Ribs

I can’t take the credit here for cooking technique, but I can say the meat from these smoked beef ribs is the best beef I have ever tasted!…The credit for the cooking technique all goes to my great friend, Jay, that cooked with us this year at the 2016 Texas Eggfest held near Austin, in...

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dbz said:

So a chuck roast for example is simple..salt that baby up, turn it to 132 degrees. Vacuum seal the roast (or use a ziploc) i like vacuum sealers because you just drop in..ziplocs i pinch the sealing wnd with the lid. Anyways 132 degrees drop in a salted chuck roast at lunch one day...next day at dinner after 30 hours you end up with a medium rare roast with fat that melts and about as tender as prime. You just pull it out of the bag and sear it quick on each side and slice and serve.

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Corso312 said:

Lot of high end steak joints have been doing this. They keep their steaks seperated in Rare-medium and when somebody orders one..they seer the cut and done to perfection in 2 minutes.

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