Anyone else have a hard time getting high eating bud laced foods? - Page 2 - Cannabis-World

blat · 02-28-2010, 07:46 PM

The crockpot is my preffered method for making cannabutter. 24 hours on low, strain through a cheesecloth and voila.

Potency is calculated by dividing serving yield by quantity of cannabutter used in the recipe.

Sicarii · 02-28-2010, 11:13 PM

Quote:

Originally Posted by blat

The crockpot is my preffered method for making cannabutter. 24 hours on low, strain through a cheesecloth and voila.

Potency is calculated by dividing serving yield by quantity of cannabutter used in the recipe.

thats the best idea i have ever heard of!!! I cook lots of things in my crockpot because of its ability to slowly add the subtle flavors of herbs to meat without destroying either. what ratios do you tend to use and at what rate do you consume your end product. do you use water to manage the heat or just leave the crock on low?

peace and thanks
sicarii

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Thread	Thread Starter	Forum	Replies	Last Post
Strainbase: *a work in progress*	kephra	Strains and Varieties	53	05-19-2008 03:17 PM

02-28-2010, 07:46 PM	#27
blat cannabis crusader Join Date: Nov 2009 Posts: 48 Favorites: anything with an overwhelming bouquet.	The crockpot is my preffered method for making cannabutter. 24 hours on low, strain through a cheesecloth and voila. Potency is calculated by dividing serving yield by quantity of cannabutter used in the recipe.

02-28-2010, 11:13 PM	#28
Sicarii Stoner Join Date: Apr 2009 Location: NE Posts: 249 Favorites: blueberry, AK, hindu kush	Quote: Originally Posted by blat The crockpot is my preffered method for making cannabutter. 24 hours on low, strain through a cheesecloth and voila. Potency is calculated by dividing serving yield by quantity of cannabutter used in the recipe. thats the best idea i have ever heard of!!! I cook lots of things in my crockpot because of its ability to slowly add the subtle flavors of herbs to meat without destroying either. what ratios do you tend to use and at what rate do you consume your end product. do you use water to manage the heat or just leave the crock on low? peace and thanks sicarii