stinkytofus
Well-Known Member
do u use alumnium foil or parchment paper ? Will the alumnium foil burn out the buds ?
How do u guys decarb ?
- Thread starter stinkytofus
- Start date
GreenHopper
20 going on 60
Check out this thread here:
Post your decarb method here!
Also this seems to be a device worth looking into:
100% Decarb With The NOVA
Another interesting idea:
Decarbed and canned cannabis. Cannedabis?
Post your decarb method here!
Also this seems to be a device worth looking into:
100% Decarb With The NOVA
Another interesting idea:
Decarbed and canned cannabis. Cannedabis?
Last edited:
hoptimum
Well-Known Member
I use a "vaporizer."
stinkytofus
Well-Known Member
do you cover the bud over in aluminum foil, does the bud touch the foil or its sitting on parchment paper?
i tried to decarb some buds yesterday on a sheet of alumunium foil, that didn't go too well, burnt it up
so im thinking do i need a ceramic squareish bowl, parchment paper inside, bud sitting on it and alumunium foil cover it completely and tightly for better results?
i tried to decarb some buds yesterday on a sheet of alumunium foil, that didn't go too well, burnt it up
so im thinking do i need a ceramic squareish bowl, parchment paper inside, bud sitting on it and alumunium foil cover it completely and tightly for better results?
virtualpurple
Well-Known Member
I would recommend picking up a sous vide machine and decarbing low and slow in the bag. The benefit is that it holds the temperature at a very precise degree so no need to worry about oven variation. And according to a gentleman in oregon that sent three samples off to be lab tested that were in the water bath in sealed bags for three different lengths of time. I believe at 1 hour and 40 mins his third sample was 100% decarboxylated.
So...you can decarb your weed, and make some of the best food in your life! What have you got to lose!
So...you can decarb your weed, and make some of the best food in your life! What have you got to lose!
stinkytofus
Well-Known Member
i have a white ceramic square dish, i put parchment paper in it, and buds on top of the parchment
do i:
1. do i need to cover the whole top completely and tightly with aluminum foil
or
2. do i need to leave it open?
or both is okay?
thats my only question, i dont want to pour through a whole thread to find an answer, maybe someone here knows !
thanks!
do i:
1. do i need to cover the whole top completely and tightly with aluminum foil
or
2. do i need to leave it open?
or both is okay?
thats my only question, i dont want to pour through a whole thread to find an answer, maybe someone here knows !
thanks!
I used the sous vide method a couple of times and then sv'd again with coconut oil. For my purposes it was strong enough. I made a couple of batches of rice crispy treats from some Death Star canna coconut oil and they worked. I tried 1/4 teaspoon and I was uncomfortably high.
Concupiscient
Well-Known Member
@stinkytofus - What did U do?
stinkytofus
Well-Known Member
My first attempt was with aluminum foil, laid it out nice, but i think my oven temps was +100, i set it 240, but i think it cooked at 350-370 and completely burned it... I was pretty pissed
Then my second attempt was ceramic square dish with parchment paper inside, bud on it, and aluminum foild covered over it tightly, this time i had an oven thermometer and i kept it between 240-250 for 30-40 mins and it came out a little more brown and crusty
Then my second attempt was ceramic square dish with parchment paper inside, bud on it, and aluminum foild covered over it tightly, this time i had an oven thermometer and i kept it between 240-250 for 30-40 mins and it came out a little more brown and crusty
Concupiscient
Well-Known Member
Sounds ready for a recipe ... Impt to know how to figure approx unit dosage ...
wrightstuff18
Member
That my man is a BRILLIANT idea! I am letting my wife order that sous vide now!! lol
MinnBobber
Well-Known Member
...................................................
Sous vide rocks the cooking world.
Do you know the temp used for 1 hr and 40 minute sous vide decarb?
Sous vide is the "vaporizer" of the cooking world--- cook at an exact temp for perfect results.
Just yesterday did pork ribs, sous vide at 146 F for 48 hours with dry rub and then sear up close in broiler with BBQ sauce lathered on.
Decarbing with sous vide's lower temps should preserve more terps I would think
chimpybits
Well-Known Member
240F is pretty standard for 1 hr and 40 minute decarb....................................................
Sous vide rocks the cooking world.
Do you know the temp used for 1 hr and 40 minute sous vide decarb?
Sous vide is the "vaporizer" of the cooking world--- cook at an exact temp for perfect results.
Just yesterday did pork ribs, sous vide at 146 F for 48 hours with dry rub and then sear up close in broiler with BBQ sauce lathered on.
Decarbing with sous vide's lower temps should preserve more terps I would think
MinnBobber
Well-Known Member
..............................................................................................
The question was regarding sous vide decarbing, which is done in vacuum bags in hot water.
Max water temp is 212 F so my question stands as 240 F is not possible. The maximum yield decarb done via sous vide was 1 hr 40 minutes at what temp???
Thanks
virtualpurple
Well-Known Member
You will love it! It should work great for your herb and great for your culinary needs! Tough cuts of meat do incredible when cooked over longer periods of time and reach incredible levels of tenderness!
...................................................
Sous vide rocks the cooking world.
Do you know the temp used for 1 hr and 40 minute sous vide decarb?
Sous vide is the "vaporizer" of the cooking world--- cook at an exact temp for perfect results.
Just yesterday did pork ribs, sous vide at 146 F for 48 hours with dry rub and then sear up close in broiler with BBQ sauce lathered on.
Decarbing with sous vide's lower temps should preserve more terps I would think
Brother we have more in common than just our vapes! I'ce done a few batches of ribs, many steaks, and chicken all turning out great! And I think that I will never find a better way to cook salmon. I have also switched my green sauce recipe (not mine originally, but one I've certainly adopted) from stovetop to sous vide. So great to have my Anova in my arsenal!
The experiment I referenced to earlier with the cook times were all performed at 200f! Most people suggest higher but he was able to achieve full decarboxylation so that is spot on!
When I am able to partake again I can't wait to make a nice strong batch of cannacoconut oil or butter from some fresh dank herb and hop on for the ride, maybe I'll get off on the planet Pluto.
By the way, glazed carrots sous vide...incredible!
zor
Well-Known Member
Sous vide is great for tough meat, I've made 3 day long short ribs and they melt in your mouth, custard consistency eggs, and a few other dishes, but I'd MUCH rather grill or use cast iron. Nothing comes close to grilled whole sardines or a good cut of meat cooked quickly and properly seared. Damn now I'm hungry again....
Back on topic, there was a site that has a few different sous vide decarb temps and the resultant THCA -> THC conversion, but I can't seem to find it anymore
Back on topic, there was a site that has a few different sous vide decarb temps and the resultant THCA -> THC conversion, but I can't seem to find it anymore
zor
Well-Known Member
Aha, here we go
http://marijuanagrowershq.com/decarboxylation-marijuana-alchemy/
200F for 2 hours should be more than sufficient!
http://marijuanagrowershq.com/decarboxylation-marijuana-alchemy/
200F for 2 hours should be more than sufficient!
VAPEHUNTER
Well-Known Member
I have also decarbed a couple times with my Anova Sous vide machine.
I followed the suggestion on the web site below and decarbed at 203° for an hour. I ended up with some very potent coconut oil.
LINK → http://www.sousweed.com/blog/decarb
