Thanks for the input. I just chuck the plant in the water/oil mix after grinding it in a coffee grinder. I don’t make butter. I am sure there are inconsistencies in my method, but they are very effective every time. What if I did a normal decarb in mason jars prior? What effect do you think that might have?
It’s all time/temp dependent. If at higher temperatures the process occurs faster and starts to degrade thc levels.
This is a useful graph. Keep in mind that brownies will cook from the edges to the center (absent insulation) so a map of the concentration levels will likely always end up looking like a bullseye with the middle being lower temp.
The lower your oven temp, the longer the process takes (but also, the longer the THC breakdown takes) so you want to aim for a low temp that will still cook your brownies. Something like 280 for 45 minutes instead of 350 for 25 minutes. Using a bit less flour will make the brownie more fudgy which will more efficiently transfer heat than pockets of air/steam in a more cakey mix.
I usually pull mine out and, after a bit of cooling, put it on a gram cracker crust. That gives it a bit more structure so you can eat it without wearing it. You can also add semi-sweet chocolate chunks, which will also add a little bit of tasty structure.
Thanks for the input. I just chuck the plant in the water/oil mix after grinding it in a coffee grinder. I don’t make butter. I am sure there are inconsistencies in my method, but they are very effective every time. What if I did a normal decarb in mason jars prior? What effect do you think that might have?
It’s all time/temp dependent. If at higher temperatures the process occurs faster and starts to degrade thc levels.
This is a useful graph. Keep in mind that brownies will cook from the edges to the center (absent insulation) so a map of the concentration levels will likely always end up looking like a bullseye with the middle being lower temp.
The lower your oven temp, the longer the process takes (but also, the longer the THC breakdown takes) so you want to aim for a low temp that will still cook your brownies. Something like 280 for 45 minutes instead of 350 for 25 minutes. Using a bit less flour will make the brownie more fudgy which will more efficiently transfer heat than pockets of air/steam in a more cakey mix.
I usually pull mine out and, after a bit of cooling, put it on a gram cracker crust. That gives it a bit more structure so you can eat it without wearing it. You can also add semi-sweet chocolate chunks, which will also add a little bit of tasty structure.
Appreciate the tips!