Edibles are an exciting world to venture into.
Read on to learn of the most common mistakes to avoid. Your using an expensive ingredient so let’s get this right.
1. Cooking with raw herb
The number one mistake rookies make? Using raw or underbaked flower.
Raw flower or trim isn’t going to do much to relieve pain or relax your mind.
And adding flower straight into your cookie batter may leave you underwhelmed.
Your herb must be heated at the right temperature for the right time to correctly activate the T_C, a process known as decarboxylation.
Decarbing must be done BEFORE infusion. It may be tempting to throw all your ingredients in at once to save time but they are two different processes.
Decarbing before cooking takes additional time. Trust us, it will be worth the wait.
2. Speed Decarbing
There is no such thing as speed decarbing. It’s a myth. Good things do take time.
Heating at too high of temps for shorter time periods will only result crispy buds that have lost too many c_binoids.
And actually overbaking may change T_C into C_N, a whole different c-binoid. C_N may cause feelings of grogginess, acting similar to a sedative.
Trust us, proper decarboxylation will be worth the wait.
3. Grinding Your Herb Too Fine
Don’t believe what you hear about chefs grinding herb with a food processor or coffee grinder. Tiny pieces of bud may actually give a grassy flavor to your infused butter.
4. Using too
Since edibles typically give stronger effects than smoking, a little goes a long way.
No need to use your best bud for baking. You can extract valuable c-binoids from shake, stems, leaves and trim.
5. Not Testing the Strength of Your infusion before cooking
Skip the game of Russian roulette. Before you add your infusion to a recipe, check the potency.
Take a small teaspoon of your infused butter or oil. Wait an hour and judge the effects.
Then, you can determine how much to truly add to a recipe.
6. Not stirring thoroughly
When adding infused oil or butter to a recipe, you must make sure it is evenly distributed throughout. Otherwise, some people will feel nothing and others may feel spacey.
Stir. And then stir again.
7. Squeezing out every last drop of the infusion
Yes, your herb is valuable, but squeezing out every possible drop may only be adding bad tasting plant pieces into your mix. Your infusion may become bitter or earthy.
Slowly and carefully strain your butter after infusing it. Use cheesecloth or our nylon filter bags to only let the oils through. Hold it over a bowl and let gravity do the work for you.
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