Hey, all!
I've been cooking now for about half a year and have been loving the results, most of the time; but I feel like I should be loving the results all of the time. I'm hoping some master chefs here can give me some pointers so I can make the most potent oil I can for use in capsules.
Typically, I use botanical leftovers for my oil. ABV and ROSIN pressed pucks, to be specific. To be more specific, I either use my vapor genie attached to a water pipe (High temp, I'd guess 400°F) or my PAX on low/medium (370°F, and 390°F) with stirring between sessions.
Before I move onto my questions, let me go over my process so someone can tell me if I am messing up any temperatures/processes or if I have the basics of cooking with botanicals down.
Please let me know if I'm messing something up, be it temperature, time; or the oil to material ratio. I use organic unrefined coconut oil with the highest fat content i could find.
Decarb: I use two methods, and its hard to tell whats best as I neglected to keep a log over the last month or two.
-220F-230F for 20-30 minutes, according to temperature used. This is my most common method.
-240F for 15-20 minutes.
Cooking: I normally use two methods, again, its hard to tell what works best. I need to keep a log book.
-240F for 2-3 hours, this is my normal routine. 2 hours usually cuts it, with a 2nd bake using fresh oil.
-170F for 3-6 hours, if I have the place to myself.
Oil to herb ratio: Enough oil to barely cover the herb with a thin layer. Say, 10ml per gram of strong herb, or about 7.5ml/gram for ROSIN pucks/ABV mixes. I normally do NOT cook with my fresh herb, but if someone has the temps/times for that, I'd give it a whirl. Maybe giving specific measurements is bad, but 99% of the time I use just enough oil to leave a very thin and clear layer above the herbs.
Material: Normally ABV or ROSIN pressed herb, all ground to a slightly coarse powder. Often mixed.
That's my general process: Decarb @ 230°F for 20 minutes, crumble/regrind, cook @ 240°F for 2-3 hours followed by two filtration's through an unbleached coffee filter to remove the icky looking slime/sediment in the oil that the first filter does not get.
This is normally used exclusively for ROSIN pucks or abv.
So my last batch used 2.7g of ROSIN-pucks and was decarbed at 230°F for 30 minutes, cooked in 10-15ml of coconut oil @ 240°F for 3 hours, filtered, and then re-cooked in 7.5-10ml of oil. The first cook I tested 5ml, with little to no effect. Second cook, I tested another 5ml and got a decent buzz, about a 4 or 5, maybe.
So, here are my questions:
1. Are my baking temperatures and times correct? Or am I losing some actives/ not decarbing enough?
2. If I wanted to try out cooking 1g of fresh herb, would the decarb/cooking process I use be the same? (assuming i am using the correct methods and temperatures)
3. If I had some weak oil leftover, and wanted to make it stronger; could I simply re-use the oil in future cooks until its so black i can't see a lightbulb through the vial?
4. If i just picked up soy lecithin granules, and had some weak oil, how would I go about combining the two? Would it make the weak oil stronger?
That's it. Long post, hopefully the questions only need simple answers. Thank you to all who reply with useful advice!
I've been cooking now for about half a year and have been loving the results, most of the time; but I feel like I should be loving the results all of the time. I'm hoping some master chefs here can give me some pointers so I can make the most potent oil I can for use in capsules.
Typically, I use botanical leftovers for my oil. ABV and ROSIN pressed pucks, to be specific. To be more specific, I either use my vapor genie attached to a water pipe (High temp, I'd guess 400°F) or my PAX on low/medium (370°F, and 390°F) with stirring between sessions.
Before I move onto my questions, let me go over my process so someone can tell me if I am messing up any temperatures/processes or if I have the basics of cooking with botanicals down.
Please let me know if I'm messing something up, be it temperature, time; or the oil to material ratio. I use organic unrefined coconut oil with the highest fat content i could find.
Decarb: I use two methods, and its hard to tell whats best as I neglected to keep a log over the last month or two.
-220F-230F for 20-30 minutes, according to temperature used. This is my most common method.
-240F for 15-20 minutes.
Cooking: I normally use two methods, again, its hard to tell what works best. I need to keep a log book.
-240F for 2-3 hours, this is my normal routine. 2 hours usually cuts it, with a 2nd bake using fresh oil.
-170F for 3-6 hours, if I have the place to myself.
Oil to herb ratio: Enough oil to barely cover the herb with a thin layer. Say, 10ml per gram of strong herb, or about 7.5ml/gram for ROSIN pucks/ABV mixes. I normally do NOT cook with my fresh herb, but if someone has the temps/times for that, I'd give it a whirl. Maybe giving specific measurements is bad, but 99% of the time I use just enough oil to leave a very thin and clear layer above the herbs.
Material: Normally ABV or ROSIN pressed herb, all ground to a slightly coarse powder. Often mixed.
That's my general process: Decarb @ 230°F for 20 minutes, crumble/regrind, cook @ 240°F for 2-3 hours followed by two filtration's through an unbleached coffee filter to remove the icky looking slime/sediment in the oil that the first filter does not get.
This is normally used exclusively for ROSIN pucks or abv.
So my last batch used 2.7g of ROSIN-pucks and was decarbed at 230°F for 30 minutes, cooked in 10-15ml of coconut oil @ 240°F for 3 hours, filtered, and then re-cooked in 7.5-10ml of oil. The first cook I tested 5ml, with little to no effect. Second cook, I tested another 5ml and got a decent buzz, about a 4 or 5, maybe.
So, here are my questions:
1. Are my baking temperatures and times correct? Or am I losing some actives/ not decarbing enough?
2. If I wanted to try out cooking 1g of fresh herb, would the decarb/cooking process I use be the same? (assuming i am using the correct methods and temperatures)
3. If I had some weak oil leftover, and wanted to make it stronger; could I simply re-use the oil in future cooks until its so black i can't see a lightbulb through the vial?
4. If i just picked up soy lecithin granules, and had some weak oil, how would I go about combining the two? Would it make the weak oil stronger?
That's it. Long post, hopefully the questions only need simple answers. Thank you to all who reply with useful advice!