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I would never get the butter that hot. You would be frying the buds instead of taking out the THC.
Boil how ever much butter you want to make and the bud(or whatever) in a pot of water. Boil for an hour or so.
Let it cool some so you can get the weed out of the water.
Use something to strain the weed. I have used everything from cheesecloth to a spaghetti colander to get out the vegetable matter. The finer the cloth the less particles, but the longer it takes too.
You can also rinse the wet weed matter with water into the pot to get out all of the oil. Just don't get any matter into the water you just cleaned. anything in the water will end up in the butter.
Now you cool the pot of water as cool as you can get it. I put mine in the freezer to get the butter to congeal on the top of the water. It looks like a piece of mucus. Oily Green jelly floating on top of water. Yummy!
I take the pot of water and get the floating butter out of the water.
I hope this helps.
You have to use a lot of butter If you just simmer buds in butter. If you use the boiling water. You can use a teaspoon of butter for an ounce of bud, if you wanted too.
I try to bake my banana bread at 325 but I understand that due to mass most baked goods cooked at 350 never get that hot. But try to cook at lower temps just to be safe.
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350 is fine. I bake cookies all the time, never had a bad batch. I like to make em' extra potent. I take a paper grocery bag full of "buddy trim" and cook it in a big pressure cooker with plenty of water and 3 lbs of butter. One cookie is quite strong, 1/4 will produce a nice little buzz. It saves me the time & effort of baking dozens of cookies all the time, I really like to give them to friends. I've found waitresses really seem to give me good service when I tip them with an occasional cookie or two!
It doesnt matter really, the THC does become activated while cooking, and soaks into the food. it isn't wasted upon activation like smoke is, obviously, because the smoke dissapears. In the case of cooking, the activated THC stays safely inside the food. It won't just dissapear.