Hard time with temperature control precision

stawawager

stawawager

Well-Known Member
I'm tired of having to babysit my stove top when making cannabutter. Have a hard time getting a gentle simmer during saturation which is usually three hours.

I found this cooker but it doesn't look like it has Precision temperature control. Anyone have a favorite cooker they like to share with me. Please.

http://www.bhg.com/shop/instant-pot-instant-pot-duo80-8-qt-7-in-1-multi-use-programmable-pressure-cooker-slow-cooker-rice-cooker-steamer-saut-yogurt-maker-and-warmer-p19471d97597ff8859c1f50a7062816fb.htmlinstant-pot-ip-duo80-7-in-1-programmable-electric-pressure-cooker-8-qt.jpg
 
Fadedawg

Fadedawg

Well-Known Member
You can use a stove top, if you place a pan of sand on the burner and your boiling pot on the sand.
 
stawawager

stawawager

Well-Known Member
Fadedawg said:
Depends on the setting you choose. It allow more precise control of the heat and evens it out so there aren't local hot spots.
Click to expand...
Oh, so it dissipates the Heat, removing hot spots. I imagine that would be a big problem with a gas stove.

Am I correct in saying that we don't want the butter mixture to boil during saturation?
 
stawawager

stawawager

Well-Known Member
legalcanada said:
do you use an IR thermometer? that could help with precision
Click to expand...
Yes. The problem is in the stove's rheostat. I'll probably try my Crock-Pot next time. What I really need is a digital stand alone cooker with a sealed lid and since I'm Dreaming how about an automatic stirrer.
 
B

Bennybenben

Active Member
I use my sous vide for making cannabutter and it works perfectly every time. You can also decarb in the sous vide instead of the oven which greatly reduces the smell in your house if that is an issue. Sous vide is also an amazing way to cook a lot of foods too.
 
stawawager

stawawager

Well-Known Member
Bennybenben said:
I use my sous vide for making cannabutter and it works perfectly every time. You can also decarb in the sous vide instead of the oven which greatly reduces the smell in your house if that is an issue. Sous vide is also an amazing way to cook a lot of foods too.
Click to expand...
You seal the mix in a bag? Then boil and strain?

Does the mixture migrate enough to get maximum saturation?
 
Fadedawg

Fadedawg

Well-Known Member
stawawager said:
Oh, so it dissipates the Heat, removing hot spots. I imagine that would be a big problem with a gas stove.

Am I correct in saying that we don't want the butter mixture to boil during saturation?
Click to expand...
We use 160F with no boiling. We also clarify the butter before extracting and don't use any water, which dramatically improves the flavor.
 
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