k i've only ever made brownies like 4 times, and everytime we either used hash, or Bud and made bud butter out of it, by mixing butter and simering it with the bud in a frying pan... my question is, has anyone ever made bud butter but then strained all the nasty chunks of bud out of it and just used the butter? i am currently in possesion of 6 ounces of weed i dont want to smoke, so i figure if i use like 2 ounces just to make butter i will be pretty fucked, i just dont want to put the nasty grilled up bud in the batter..
You could do that, but you would be cutting yourself out of THC. You probably get more in your system if you eat the bud too.
i do but i use oil.. u know those coffee filters that are like plastic u rinse out and reuse insted of throwing out. they work great. i take the amount of oil needed for the brownies put it in a frying pan with my finely choped bud. an 8th- a 1/4 is best anything more and they dont taste as good. and i cook it on lowmedium for 20 mins and strain the hot oil through the filter. its like a dirty green colour and then throw away the plant shit. an usse the oil in the receipe
seriously hun this method works so good. makes ur house smell a lill but if u use an 8th it makes 6 killer brownies. and they taste so good.
A question for people who cook their bud. Normally I just heat a little butter or oil (oil works better) in a very large spoon, then add some powdered bud and gently heat for 10 mins or so. Then I put the butter on a cracker, or put the oil in yoghurt. This works fine, but I'm wondering would melted chocolate work just as well? I know it has enough fat to bring out the THC, just wondering if the chocolate will go 'off' or something if I heat it for 10 mins as I would the oil. I'm figuring to use proper organic plain chocolate, not the 'cooking' sort. thanks for any advice !
i think if u used a milk chocolate it would work....the only thing is sugar burns so easy...it would prolly be best to do it on the stove were u can control the heat better
Well I'm a culinary arts student so I think I can be of some help. you wouldn't be able to effieciently strain the powdered bud out of the chocolate so you wouldn't really need to let it heat for a long time, just enough to stir it well. All you need to do is heat it up till it's completly melted in a double boiler. if you wanted to do a fat extraction I'd to a ganja ganache. Think of it. Just like Lindt truffle balls but with weed. And what ever you do use a good quality swiss style chocolate. And it goes with out saying a good quality, nice tasting weed. Chocolate Cannabis Truffles: (I just modified a good truffle recipe to accomedate the weed) INGREDIENTS: 1/2 cup heavy cream 1/8 - 1/4 oz fine ground weed 2 Tablespoons unsalted butter 1 teaspoon light corn syrup 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping PREPARATION: 1. Mix the cream, butter and ganja together in a double boiler. Place over medium heat and simmer for about 20 minutes. Stir occastionally. Strain out weed using fine screen china cap or coarse filter paper (like a tea filter), or the reusable coffee filter. A tea/coffee press would also work very well. 1b. Discard weed, place milk/butter/thc mix in sauce pan with the corn syrup bring to full boil turn off heat stir. 2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes. 3. After 5 minutes, whisk slowly to combine. 4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper. 5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes. 6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets. 7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing. 8. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. 9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
