Cooking question

DemonTrich

DemonTrich

Well-Known Member
ok, you are sure and must be absolutely correct. have a great day. it must be nice to be so damn sure of yourself, no wonder why JOKE ITUP is the way it is. you must be taking notes from finshaggy or dr bob once again.
 
CannaCole

CannaCole

Well-Known Member
I am sure about the edibles I make. Are you? Me being sure of myself got me to where I am today. I am not a chef, I would be the restaurant owner. I am that sure of myself.

"Once again" would imply that I have taken notes from those members. Which I have not. If you think this place is a joke and are not happy with the "way it is" then maybe you should put that chef hat on and go in the kitchen to make me a sandwich.
 
Tone5500

Tone5500

Well-Known Member
CannaCole said:
Blanket statement I guess? What findings do you have? Any lab analysis of your QWISO or BHO? I don't have any because I use nothing but organic material and could consume any ingredient before, during or after making my CannaButter (see recipe below), this also goes for making QWET. I would put money on my CannaButter being a cleaner byproduct for edibles than your BHO or QWISO. Cleaner meaning absolutely no trace of the solvent used.

I'm sure your purging is top notch and end product is not endangering to consumers. Shit, I'd eat your edibles if you were to send me some.

No "newbie" who is making oil for edibles should be using iso or butane until they master the skill of producing a fully purged, clean byproduct.

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CannaButter:
Ratio: 1 oz bud/trim to 1 lb of salted butter
Preheat Oven: 250 degrees
Preheat Slow Cooker: High

Prep/Decarb: Finely chop bud/trim. Spread on baking sheet, turn off oven, place baking sheet in oven for 10 minutes.

Clarify Butter: Melt butter on low heat. Scoop up white froth and discard. You will lose some weight.

Combine: Add bud/trim to clarified butter in slow cooker. You can place mixture in a measuring cup that sits in slow cooker if you don't have enough material. Put on lid and cook for 1 hour on high heat.

Stir and mash mixture. Set slow cooker temperature to low.

Cook for a total of 6-12 hours, stirring with a light mash every hour.

Strain: I use a small stainless steel strainer I bought at Target. You can also use cheese cloth. Once strained into container set in fridge overnight.
Click to expand...
That's how I make my butter
 
Tone5500

Tone5500

Well-Known Member
@CannaCole so you said you have made hard candies and lolly out of butter so how do you actually measure the butter you met it back down and measure by tsp I mean my shit is just in big shards
 
CannaCole

CannaCole

Well-Known Member
Tone5500 said:
@CannaCole so you said you have made hard candies and lolly out of butter so how do you actually measure the butter you met it back down and measure by tsp I mean my shit is just in big shards
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Melt it down and measure. I normally would heat the butter first to decarb it more because once you add the sugar and all it doesn't take much time until you need to pour into molds. This is why people use oil because it packs more of a punch per tablespoon than most butter unless you make that space butter.
 
Tone5500

Tone5500

Well-Known Member
CannaCole said:
Melt it down and measure. I normally would heat the butter first to decarb it more because once you add the sugar and all it doesn't take much time until you need to pour into molds. This is why people use oil because it packs more of a punch per tablespoon than most butter unless you make that space butter.
Click to expand...
Space butter???
 
R

Rentaldog

Well-Known Member
Is there a point where overcooking can come into the equation?

Reason I ask is im still trying to get my budder recipe down. Half the time the baked goods hit home how they should, but the other half of the time they are just cupcakes or cookies. My cupcakes tend to come out good, but my cookies are the ones that usually have the best chance of not working.

Lately I have been simmering my butter and trim/bud for 12 hours or more on low. Could all that heat be killing the potency?
 
CannaCole

CannaCole

Well-Known Member
Rentaldog said:
Is there a point where overcooking can come into the equation?

Reason I ask is im still trying to get my budder recipe down. Half the time the baked goods hit home how they should, but the other half of the time they are just cupcakes or cookies. My cupcakes tend to come out good, but my cookies are the ones that usually have the best chance of not working.

Lately I have been simmering my butter and trim/bud for 12 hours or more on low. Could all that heat be killing the potency?
Click to expand...
Sure, but it's normally temperature that will decrease the potency. There are people who slow cook the mash for 24 hours. I personally never go over 12 because I'm lazy.

What's the ratio of bud/trim to butter you're using? Are you clarifying the butter prior to adding to slow cooker?

Cookies only call for a few tablespoons of butter. So mine you can eat during the day, not wicked potent. Now the fudge brownies I make that call for 2/3 cup of butter, eat a full one and your gone. Like verge of tripping balls gone.
 
Tone5500

Tone5500

Well-Known Member
Lol yea the first batch of cookies I made called for 1/3 cup I put make like 2/3 and holy shit I ate two of them and I was fucking Trippin , now I eat one and I feel great for hours
 
N

nickers

Active Member
I just recently started baking, I like it way better than smoking half a cookie or brownie every 4 hours is a nice feeling
 
texasjack

texasjack

Well-Known Member
alcohol we drink is ethanol. Methanol and all others we don't are poisonous and can make you go blind.
 
R

Rentaldog

Well-Known Member
CannaCole said:
Sure, but it's normally temperature that will decrease the potency. There are people who slow cook the mash for 24 hours. I personally never go over 12 because I'm lazy.

What's the ratio of bud/trim to butter you're using? Are you clarifying the butter prior to adding to slow cooker?

Cookies only call for a few tablespoons of butter. So mine you can eat during the day, not wicked potent. Now the fudge brownies I make that call for 2/3 cup of butter, eat a full one and your gone. Like verge of tripping balls gone.
Click to expand...
Well, ive been so frustrated with it I went ahead and overdid this last time. I used two ounces of trim on four sticks of butter but it didnt turn out well, so I melted the two sticks that were left back down and added another two ounces of trim since thats what I had left. Cooked for about 10 hours on the stove on simmer.

The cupcakes I made with that turned out ok, gave you a good spacy buzz. The odd thing was that it seemed like half the batch was normal, and half were pot cupcakes :c I dont know how that would even be remotely possible.
 
CannaCole

CannaCole

Well-Known Member
Rentaldog said:
Well, ive been so frustrated with it I went ahead and overdid this last time. I used two ounces of trim on four sticks of butter but it didnt turn out well, so I melted the two sticks that were left back down and added another two ounces of trim since thats what I had left. Cooked for about 10 hours on the stove on simmer.

The cupcakes I made with that turned out ok, gave you a good spacy buzz. The odd thing was that it seemed like half the batch was normal, and half were pot cupcakes :c I dont know how that would even be remotely possible.
Click to expand...
Is the trim fan leaves or sugar leaves? It could be the material. I use sugar leaves and popcorn nugs.

Never used the stove only a slow cooker. What does the temp reach using stove? Are you clarifying the butter first?
 
Tone5500

Tone5500

Well-Known Member
Rentaldog said:
Well, ive been so frustrated with it I went ahead and overdid this last time. I used two ounces of trim on four sticks of butter but it didnt turn out well, so I melted the two sticks that were left back down and added another two ounces of trim since thats what I had left. Cooked for about 10 hours on the stove on simmer.

The cupcakes I made with that turned out ok, gave you a good spacy buzz. The odd thing was that it seemed like half the batch was normal, and half were pot cupcakes :c I dont know how that would even be remotely possible.
Click to expand...
I used a crock pot and only stirred about 5 times in a 12 hour period . But I used actuall bud that I didn't feel like trimming , are you decarbing I used one zip to 4stick and I used 2/3 cup of butter made around 20 2:1/2 inch cookies and one will keep us high for awhile
 
R

Rentaldog

Well-Known Member
I dont clarify the butter first, and I dont usually monitor temp. When I use the stove I get it to a simmer, then turn to 'warm' which lets the simmer die down. I also use a croc pot from time to time, I keep it on the lowest setting for 12+ hours each time.

My first batch was trim and popcorn, but this second was mostly trim. Only sugar leaves, I dont use fan leaves or anything like that.

Im not real into decarbing. I did it this last run, and I didnt notice a big difference :\ doesnt the bud decarb during the cook in the butter, and then again during the baking?
 
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