how to cook if using trim

[Eli Bloom]

hey, i'm trying to get more into ganja food because i've developed something of a smoker's cough, however i want to use my trim and save the buds for smoking (cause they taste good!)...i've had trouble making my budder consistant...sometimes its too strong, sometimes too weak. most of these recipes are for using dried bud: what would be the equivelant in weight of using trim...i.e. how much trim/stick of butter?

 

[TheGoodStuff]

If I were you I'd make hash (bubblebags or ISO), then cook with that.

 

[puffpuffpass]

I cook alot so I can offer you some pointers if youd like... as long as you dont have any issues with butter, alergies or vegan, you should use some strait up salted butter. presuming you are using good trim, i for instance sacrafice my trimmings that would otherwise be used for bubble... the translation I have found to make consistantly good but not to overbearing butter is one stick to on oz of trim, this can be adjusted to higher amounts if that is desrired but it usualy is just about right even for vetren pot foodies... as for your cooking extraction process I recomend a multiple day operation, there are several methods but the easiest is to boil lots of water and your trim for about an hour, after hour of boiling throw in your butter (stick=oz trim) allow to boil and then bring to simmer for several (three or four) hours,stir consistantly, so long as your not running low on water from evaporation... turn off, cover. return to your concoction 12+ hours later and once again bring to a boil then simmer for another hour or three, wait to cool,not fully, get some cheese cloth, put in strainer put strainer in another pot pour material and liquid into strainer, use cheese cloth to both strain and block material from getting in finished product, u can squeeze material for existing butter/thc, you can also pour a little cold water over it if it makes it easier. Refrigerate this concoction, covered for 24 hours... butter will seperate on the top, water beneath. cut away butter, melt if you desire for storage or store as is... made many of my friends happy using that method... best wishes and good luck...

 

[Eli Bloom]

thanks guys...
thegoodstuff--i was thinking about doing that but i don't have that much trim, and i've made bubble before and found that unless i have a trash bag full of trim, i'm going to be disappointed with the resulting fruits of my labor, so i was considering just cooking instead....i guess i COULD be patient and wait till i get enough trim...i've just got it chillin in the freezer now...

puffpuffpass-thanks for your recipe man, i think i'm going to try that with an oz. of my trim.

you guys should check the pics i'm posting here in the flowering forum in a minute....good shit man, good shit.

 

[vod]

I use 30g of dry trim popcorn for 200g of butter and than make cookies with it. They are fairly strong. I might cut don to 20g of trim.

I use the same method as puffpuffpass but don#t cook it so long. chuck in some water, butter and ground leaves and simmer for 2 hours. the refrigerate over the night and voila! green canna butter ready to go into the cookies mix

 

[Eli Bloom]

i heard that if you do it for more than 3 or 4 hours that you also cook out all sorts of nasty shit like chlorophyll and that's why you feel sick some times...i made a batch several years ago after harvest that frightened me away from ganja food until a month ago, and i consume a lot of pot. thanks for the help fellas!

 

[rusto]

last times I've made butter, I used a cup and a half of water i think? didn't really measure just put it a few inches up from the bottom. About 30 grams of decent trim and a few ounces of scraps and stems to two sticks of butter. Simmered on the lowest temp for about 3 hours, after done, stained through a spare t-shirt and stored in the refrigerator to separate from the nasty water. Cooked into batches of cookies, bigger sized cookies, at about 350 degrees. Everything always comes out kinda weak. It does not taste too heavily of cannabis either, which isn't a bad thing.

What am I doing wrong? They are barely potent to moderate smokers, pretty decent for lightweights. Do I need to up it or change some ways?

 

[Eli Bloom]

you mean 30 grams?

 

[rusto]

yes, wow I was massively stoned when I wrote that. I feel like an idiot. Yes english is my native language, those were all typos.

 

[Sad247summer]

Rusto alot of time you have to almost quadruple the butter that is called for in the food your are cooking
IMO the best way to get the most out out the begining product is to use 3 sticks butter per OZ of product(unless its straight fan leaves then 3 oz per 3 sticks)
Place ths stuff in a crock pot set on low, with a cup or 2 of water.
After it all gets warm and melted put a shot of everclear or vodka in the mix and stir it in roughly then replace the lid on the crock pot and let it sit for about 4-6 hrs on low. Then strain it out getting every last bit, let it seperate in the fridge overnight pull the butter off the top and enjoy.

 

[Daemon]

I've never used water when making budder, am I missing out?

 

[deZerTomB]

I skipped the adding water. I melted butter in double boiler, then added 1/4 oz good trim for 1 stick butter. After 1/2 hour to an hour, strained the leaf out with cheesecloth. Let the butter cool for an hour, then made cookies with oatmeal raisin mix, 1 egg and cooled budder. Then I cooked at 300 degrees instead of 350, so as not to burn up the thc.

Without adding water, I don't have to refrigerate overnight and then lose all the funky green water after the budder separates.

 

[G. Sensi]

As I said in 'brownie overdose', I personally feel its best to turn whatever you're using to dust and THEN weigh how much you have... see the thread on Black Out Butter... I just made some on the weekend... 20 g of dust went into 195 g's of butter... I believe your US sticks are 500 g's right?... so I used a little less then half of one for a little less than on ounce of bud and trim turned to dust... boiled in a large pot with a good amount of water so that the bud isnt sitting on the bottom where it can burn.... 4 hours on very low heat...wenever it started boiling, I started mixing very slowly making sure to bring whats on the bottom of the pot up to the top where the butter is floating.... find stuff to do in the kitchen (I might suggest making a nice dinner for you and your lady) so that you dont take your eyes and attention off the pot...

Butter came out delicious! and strong enough that a slice of toast or a cookie will do the job...and I've also noticed that doing it this way makes the effects kick in faster...like 20-30 mins instead of a matter of hours...

make small amounts using different methods and ratios to see whats good for you... Im gonna go have another cookie and get to school (yup!)

Idance and Itection

-G.Sensi

 

[deadhead420]

is 158 grams of leaf trim too much for 2.5 pounds of butter? i think i may have made mine not potent enough

 

[Sad247summer]

IMO using the water allows one to use alot more trim for the amount of butter/oil used making the butter more potent.
The shot of alchy is like a crappy Quick wash cause once the Alchy evaprates the washed tHc gets with the butter/oil.
for me its 1oz trim per stick of butter.

 

[Gist]

I agree with Sad247, water is used to have more room for a lot more trim. If you're using buds then you don't need to use water.

I use culled males, runt females and whatever other random fan leaves I have on hand. I can use anywhere from 1-3oz of trim to one stick of butter. Then I make butter cookies--easy. 1-2 cookies makes most of my friends really messed up for 5-6hrs at least and has made some of them panic and freak out. So lightweights should be careful.

 

[Mrs.Greengenes]

I think this is all great info on the amount of trim to use. I would like to emphasize the point that only you can know how much trim to add to the butter due to the size of the trim leaves you are using. I would experinment using varieties of all small, large , or mixed sizes. I usually mix them all together since the trimming around here is pretty consistant.
Another trick I use for flavor in my chocolate chip cookies is a spoon or 2 of peanut butter. But make sure you tell others due to peanut allergies.