lright, I figure this thread is long overdue, seeing as how it is all too common some poor fella gets all excited, throws on his apron, pulls out his favorite bag of buds and brownies mix, whips it all together.. and what happens?
"**** dude! I just wasted, like, 2 ounces in those things and I'm not even high!!!"
Yeah. We've all been there. It sucks, and it hurts your wallet, bad. So before any brave would-be chefs lose their faith, allow me to step in here with all the common pitfalls you might run across. In no particular order..
Not Cooked Long Enough - This only really applies to Cannabudder or Cannabis oil. But it is the most common failure. People often assume that because their butter is a brownish/green tint that they are off the hook, it's all set. This is only partially true. While yes, your budder will be greenish when done, this is one of the most unreliable indicators of cooking degree. Depending on the amount, you will want to be cooking for a minimum of 20 minutes for medium-sized batches (1/2oz-1oz,) more for larger quantities. And by "cooking" I mean the pot is at/very near a simmering state, and remains that way, neither getting too hot nor too cold throughout.
Cooked Too Hot/Cold - Another common mistake. "Simmer" means just that - not a boil, and especially with butter which gets really nasty when you overcook it. This is also part of the reason people eat their brownies and say it tastes ...
Too cold is less drastic, it's fairly hard to do unless your burner dies. However although heat isn't really necessary to 'activate THC' as is so commonly thought, it is needed to create bonds between the fat and the THC, as well as move the liquids around so they combine.
My favorite way to ensure that it gets neither too hot nor too cold is to use a bain-marie (also a double-boiler, so Mamabudz tells me .)
Improperly Prepared Marijuana - Yep, no kidding, you have some dirty work to do to the weed itself before you dump it in. No, I'm not just talking about getting rid of seeds/stems. I'm talking about completely dismantling those nice buds into tiny, itty ty crumbs of their former self. Anybody who has taken chemistry or even a cooking class will realize this means more even heat distribution throughout the s of weed, and it also means more surface area for your THC to escape from into the butter. This is possibly the most important step for your success. Don't forget it.
Bad Quality or Not Enough Marijuana - Don't think that just because you're eating it you can use schwagg! At the very best, eating it will get you as high as you would've been from smoking it, only it will happen slowly and remain for a long time. Often this makes it less noticeable, or seem less "intense" as the transition period is nice and slow.. usually.
Similarily, if you're using those sweet dank buds, don't think you're going to get away with just using half a gram. No matter how much THC is in those buds, it's going to be dispersed throughout your entire batch of butter/brownies/whatever. That means to get that entire 0.5grams in you you might have to eat a whole batch of brownies, and the THC will be nicely padded and will absorb so incredibly slowly you might not even get high at all.
Letting THC Escape During Cooking - A sneaky one but important nonetheless. When you're simmering that butter, all the 'steam' you see rising could potentially be carrying a THC hitchhiker on its back. Unless you want to sit there and inhale every last vapor drop (not recommended, btw,) I would strongly recommend putting a lid on the pot.
So, follow these directions and you too can be having great times with your friends. Just listen to my buddy's testimony!
"Thanks Arsenal! With these great tips, I was so high that uh.. I forgot! Great stuff man! - Matt
OK then. Enough blabbering - I have some baking to do.
"**** dude! I just wasted, like, 2 ounces in those things and I'm not even high!!!"
Yeah. We've all been there. It sucks, and it hurts your wallet, bad. So before any brave would-be chefs lose their faith, allow me to step in here with all the common pitfalls you might run across. In no particular order..
Not Cooked Long Enough - This only really applies to Cannabudder or Cannabis oil. But it is the most common failure. People often assume that because their butter is a brownish/green tint that they are off the hook, it's all set. This is only partially true. While yes, your budder will be greenish when done, this is one of the most unreliable indicators of cooking degree. Depending on the amount, you will want to be cooking for a minimum of 20 minutes for medium-sized batches (1/2oz-1oz,) more for larger quantities. And by "cooking" I mean the pot is at/very near a simmering state, and remains that way, neither getting too hot nor too cold throughout.
Cooked Too Hot/Cold - Another common mistake. "Simmer" means just that - not a boil, and especially with butter which gets really nasty when you overcook it. This is also part of the reason people eat their brownies and say it tastes ...
Too cold is less drastic, it's fairly hard to do unless your burner dies. However although heat isn't really necessary to 'activate THC' as is so commonly thought, it is needed to create bonds between the fat and the THC, as well as move the liquids around so they combine.
My favorite way to ensure that it gets neither too hot nor too cold is to use a bain-marie (also a double-boiler, so Mamabudz tells me .)
Improperly Prepared Marijuana - Yep, no kidding, you have some dirty work to do to the weed itself before you dump it in. No, I'm not just talking about getting rid of seeds/stems. I'm talking about completely dismantling those nice buds into tiny, itty ty crumbs of their former self. Anybody who has taken chemistry or even a cooking class will realize this means more even heat distribution throughout the s of weed, and it also means more surface area for your THC to escape from into the butter. This is possibly the most important step for your success. Don't forget it.
Bad Quality or Not Enough Marijuana - Don't think that just because you're eating it you can use schwagg! At the very best, eating it will get you as high as you would've been from smoking it, only it will happen slowly and remain for a long time. Often this makes it less noticeable, or seem less "intense" as the transition period is nice and slow.. usually.
Similarily, if you're using those sweet dank buds, don't think you're going to get away with just using half a gram. No matter how much THC is in those buds, it's going to be dispersed throughout your entire batch of butter/brownies/whatever. That means to get that entire 0.5grams in you you might have to eat a whole batch of brownies, and the THC will be nicely padded and will absorb so incredibly slowly you might not even get high at all.
Letting THC Escape During Cooking - A sneaky one but important nonetheless. When you're simmering that butter, all the 'steam' you see rising could potentially be carrying a THC hitchhiker on its back. Unless you want to sit there and inhale every last vapor drop (not recommended, btw,) I would strongly recommend putting a lid on the pot.
So, follow these directions and you too can be having great times with your friends. Just listen to my buddy's testimony!
"Thanks Arsenal! With these great tips, I was so high that uh.. I forgot! Great stuff man! - Matt
OK then. Enough blabbering - I have some baking to do.
this forum section its awesome
