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Butter time

So I am using sous vide this time for my decarb… since it is going in to butter and for cookies I am looking to keep the terpenes of the Lost Coast Hash plant strain’’’ I am using 1oz to 1lb of butter… this journal will be a day or two in the making… all relative questions to this strain are welcome here…

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What is this “sous vide” and how do you retain terpenes through the decarbing process?

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It involves boiling water and your marijuana in a vacuum pack… it decarbs and since it’s vacuum packed the terps don’t go anywhere (unlike the oven)… it’s also how to keep flavor in meat before searing…

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So decarbed in boiling water… you can tell by the coloring it is… and unlike the oven/paper bag method which smells like dry hay… this has the peppery/earthy hashy smell… hope it can be smelled and tasted in the batch of peanut butter cookies I am making…lol…

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Right on…

What are the water temps and boil times one should be using to do this process?

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Winds up looking like Mexican schwag

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Water boils at 100°c and stays there possibly 101

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You could even use a pressure cooker to get the temp a bit higher.

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Is faster decarbing better ?due to reduced heat stress exposure time?

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It is more about what you want to be activated, maybe. But as long as you hit the minimum temp for decarbing, you should be good.

From my understanding it takes a little higher temp than 100°C/212°F is a bot low. THCA begins to decarboxylate at approximately 104.44°C/220°F

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Salt the water would do yes?

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I guess it would take lots of salt like 58 g per half degree… C tho

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Not really. You’d have to add at least 58 grams of salt/per liter to get the boiling point to raise about a half degree C.

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Jinx, lol

Ha ha

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Hahahahahahah lol n stuff

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It would b more of a brine haha

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So y’all are saying that just boiling might not be decarbing it just right

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A pressure cooker will easily be sure.

But if the end result is going to baked into cookies near 300 or plus degrees, then it doesn’t matter.

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But in the vacuum… things happen lower… water boils etc… why the boiling point of water in Denver is lower then my place… so I am comfortable saying and according to sous vide experts and chef… 100C should be fine… I will let yo know… maybe next time I will salinate the water if required to raise the boiling point…

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I get what you’re saying… time will tell and cookies are only 12-15 minutes so not decarb time…lol…

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