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Acaterpillar
A little mad...



Registered: 06/09/07
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Cleaning up the flavor of Cannabutter 1
#26586876 - 04/08/20 05:08 PM (3 years, 9 months ago) |
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Hey guys, I am looking to make some highly concentrated coconut oil (not butter, I know) for cooking with. I am thinking to use 2-4 grams of flower per dose because I will be using some mids that aren't very strong.
My concern is I don't want the oil tasting too "green", the mids I have don't taste particularly great and I would like the flavor of the oil to not overpower the flavor of whatever dish I am preparing it with. I am curious how I could go about cleaning up the flavor without losing too many actives.
I've heard of using water to wash cannabutter with to clean up. Would this the best tek for this application? I suppose it would work just as well with coconut oil since neither are miscible in water.
My other thought was to make some concentrate first, like with ethyl, ISO, or even some rosin; and then cook that into the oil.
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Tripglass420
Old Head back from hiatus


Registered: 01/27/20
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Re: Cleaning up the flavor of Cannabutter [Re: Acaterpillar]
#26587026 - 04/08/20 06:35 PM (3 years, 9 months ago) |
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I've done butter in every way from boiling water and freezing it to pour the butter back out. I've used a crock pot as well as the magicbutter or whatever it's called from hightimes.
My personal best flavor retentive most concentrated way to infuse cannabis to butter I learned from a Panamanian chef. Just sautee the butter and grounded up herb until the butter turns a light green. The darker you make it the more chlorophyll and fibers you are introducing into the butter. You can also do this same method using just wax for an even more flavorful butter. if you go by the ratio of 7g flower or 14g trim per stick of butter you should have very potent tablespoon sized doses
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LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
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Re: Cleaning up the flavor of Cannabutter [Re: Acaterpillar]
#26587553 - 04/08/20 10:20 PM (3 years, 9 months ago) |
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Concentrates will have almost no flavor. So using concentrates is the beat way.
If u use flower, u will have some greeny taste. Best way to avoid it is to remove the green plant matter after youre done extracting from it. Use screens or a cheese cloth while the oil is warm to filter out the herb.
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SFS96
AstroMan



Registered: 12/09/18
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Re: Cleaning up the flavor of Cannabutter [Re: LogicaL Chaos] 1
#26587795 - 04/09/20 12:59 AM (3 years, 9 months ago) |
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2-4 gs sounds really high for a dose even for some mids. Most people can get blow off there ass with less than a g in a dose. That being said it’s going to be hard to cover up the taste if your going to concentrate it that much. You could probably give the bud a water bath before you make the oil to leach out some of the chlorophyll and dirt that make it taste bad. Personally I’d just make butter instead. I like to melt a pound of butter into 4 cups of water then add 1-2 oz of decarb bud and simmer for a hr or 2. Then strain it into a container and refrigerate for 24hrs. Then I poke a hole in corner of the butter layer and drain all the water off. It’s scary sometimes seeing the water you pour off, it’s brown and gross and it would all be in the butter if you didn’t use the water. This makes a light colored butter and the taste is easy to cover. You might already now how to do this so I’ll stop rambling lol Edit: now that I think about it you can probably prep coconut oils the same way.
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Edited by SFS96 (04/09/20 01:09 AM)
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MellowPanda
Wanderer
Registered: 12/10/19
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Re: Cleaning up the flavor of Cannabutter [Re: SFS96] 1
#26588302 - 04/09/20 08:34 AM (3 years, 9 months ago) |
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Use water when cooking. Not only does it keep temps regulated but will also pull out some taste from the material. I used 1g of some mids last week for a dose. Put the g little butter and water in a jar set it in a pot of water I kept right under boiling. Inside the jar was like 160-170 degrees. After cooked I dropped some peanut butter and a few melted chocolate chips mixed it all up. Ate it with the material and still barely tasted it. I've made big crockpot batches with leaves, trim, and or stems. Without water the taste was so much more earthy and nasty. When I used water it pulled out a bunch of the taste and some of the green color
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