Discussion in 'Cooking with Cannabis' started by mikek9, Dec 23, 2015.
Has anyone used an induction cooktop with sealable stainless steel cylinder?
I was wondering if I could use my dehydrator; however, I don't think it'll get high enough to decarb.
Saw a favorable comment somewhere re using the ones intended for food.
Don't know process, though ...
Yah I think most of the food ones go up to 160 degrees. At least I am pretty confident that's the highest mine goes to ... without digging it out. Maybe next time I make jerky I'll throw in a few buds
304 Stainless Steel Mill Jar
Duxtop 1800w 9600LS - Induction Cooktop
The Maximizer. A once commercially available decarboxylation device developed in 1981 by Lawrence McKinne; in conjunction with Dr. Norman J. Doorenbos the first director of the government-funded Marijuana Research Project at the University of Mississippi.
From the patient holder himself..."The proper temperature for total decarboxylation of Cannabis Sativa is anywhere between 95 and 105 degree centigrade for approximately 90 minutes. You can't "flash decarboxylate;" (in-as-much) as a dehydrator has all this warm air. It's more effective to seal it a "boiling bag;" and immerse it boiling water for the afore-mentioned 90 minutes. Note: You can not observe a chemical change by the fact that the product in itself is dry. There is no real correlation."
Plan making my first batch of golden dragon soon and I'm concerned about the decarb process. To err on the side of caution, I was thinking of baking on a cookie sheet with parchment paper at 245f around 45 minutes. This OK?
I just put coconut oil in a small frying pan heat to 220 (using candy thermometer for accuracy) and add ground cannabis so oil just covers. Stir and watch the oil leach into coconut oil. 30 - 40 minutes and its done. No baking. This is Not to taste good but to make a fast batch of something to get you an edible high without a lot of equipment or hours of waiting. "its not what it taste like, its what it does to you" It is very strong and easily taken on road, put in pockets, etc. about the size of a nickel under your tongue and your off. I am going to try lecithin next batch to see if it Does aid in absorption. Anyone know if it does? Thanks much.
I have used the Ardent Lift decarboxylator with good luck. The company had problems & reworked the machine before release. I do believe they will answer phones & emails now. I made cannabis capsules with just decarbed bud. Simply awesome. I've been making various oils & such with my Magical Butter for several years. However all tinctures, butters & oils made with the Ardent Lift decarboxylated cannabis are more potent than those decarboxalated by other means (oven, boiling, ect.). I highly recommend both the Ardent Lift & Magical Butter machines & the companies that produce them
Just thought I would post this decarb graph here. It is more detailed than the russian version.
Sorry to bring back an old thread, but I had a decarb question and didn't want to start a whole new thread.
I have about 5g of shake and trim that I want to decarb so I can make an alcohol tincture. I would spread the herb on cookie sheet and heat at 240F for 40 min based on my readings.
So for how long does the house smell like pot when you do this? I realize specifics would be based on the type of herb, etc. But are we talking a few hours or a few days?
It's not like I live with my mom or anything, but if people come over the next day I don't want the house still smelling like weed. I tried checking the temp on a toaster oven placed outside but the temp's range too much.
I don't know the answer to your question, but when I create stinky stuff like this, I open my Windows and turn on my range hood on high and even very sticky stuff like fresh varnish is sucked right out of the house.
I make capsules every now and then with about 7g of material. I decarb in a pyrex dish covered in aluminum foil. I've also heard good stuff about the "baking bags" but I've not tried them. The first time I tried it uncovered the whole house smelled for 3-4hours after, but with the material covered it's not nearly that bad. I do keep the windows open and point a small personal fan out the kitchen window next to the oven. This, of course, pushes the smell out your window(s), so that could be problematic depending on your location. If you have a vanilla or cinnamon candle that you can burn during a covered decarb the smell should be quite manageable.
I've found that cooking something really aromatic like tacos or pizza to do quite well at covering up the smell going forward, otherwise as others have said it takes a few hours with windows open. Lately I've been using already decarbed material (distillate) and there is no odor at all, it's incredible =)
Bacon frying does a nice job of covering up weed decarb smells and an open window.
some great hints, thanks folks. I think I might try the cover in foil method and decarb late at night so the smell has all night to dissipate. (and maybe have bacon for breakfast too)
edit: Just finished decarbing in a heavy casserole dish wrapped in foil. The oven read 230F but my oven probe fluctuated between 250-265F. Hopefully I was somewhere in the middle. Heated for 40 min and it's now cooling. If I didn't try taking the foil off the dish while in the kitchen I don't think it would have smelled the place up at all. I'm cooling it now outside on the back porch.
Ok, so now tomorrow I'll mix it with everclear. I understand that you just need enough to cover the amount of herb you use. If that's the case, after a good soak, I'll heat it in a hot water bath outside to reduce out some of the volume to make it more potent. Then some cheesecloth and a coffee filter. Does it sound like I'm on the right track?
I use time to decarb herb.
This brings up an interesting question:
How long does it take for herb to naturally decarb, stored in JyARZ with Boveda 62% packs?
Just off the top of my head, I'd guess 4 months
Anybody have an answer?
I know the question is a few months old now -- but for the smell. Cinnamon! You can cook something in the oven, like a store bough batch of cinnamon rolls, or an apple pie. But cinnamon is pretty amazing at "eating" kitchen odors and that includes the green dankiness.
Though when short on time -- I toss a few tablespoons of cinnamon in an aluminum sauce pan with a few cups of water. Turn the heat to medium (just under a boil but a decent simmer) for 15 minutes and shazam -- the kitchen is ready for the kids to come home from school!
Though, as others mentioned, opening some windows, turning on a fan and airing out is a good step to take too.
Separate names with a comma.