"man wtf i saw your tweet on weed cookies and dude I just wasted like a ounce in those things and I'm not even high!!!"
Yeah. We've all been there. It sucks, and it hurts your wallet, bad. So before any brave would-be chefs lose their faith, allow me to step in here with all the common pitfalls you might run across. Doobieman is here to take care of you. so In no particular order..
Not Cooked Long Enough - This only really applies to Cannabudder or Cannabis oil. But it is the most common failure. People often assume that because their butter is a brownish/green tint that they are off the hook, it's all set. This is only partially true. While yes, your budder will be greenish when done, this is one of the most unreliable indicators of cooking degree. Depending on the amount, you will want to be cooking for a minimum of 20 minutes for medium-sized batches (1/2oz-1oz,) more for larger quantities. And by "cooking" I mean the pot is at/very near a simmering state, and remains that way, neither getting too hot nor too cold throughout. GO STIR YOUR POT EVERY 10 MINUTES LAZY! lol. it's the only way you'll ensure that you won't have anything sticking to the bottom of the pot, and stirring it also helps the THC and butter get all comfortable together in the pot. it's a beautiful thing!
Cooked Too Hot/Cold - Another common mistake. "Simmer" means just that.. not a boil, and especially with butter which gets really nasty when you overcook it. This is also part of the reason people eat your wack ass cookies or brownies and say it tastes ... #imjustsayin. lol. too cold is less drastic, it's fairly hard to do unless your burner dies. heat aint really necessary to 'activate THC' as is so commonly thought, it is needed to create bonds between the fat and the THC, as well as move the liquids around so they combine. like i said.. it's a beatiful thing. the butter and the weed having sex in the pot. lol
Improperly Prepared Marijuana - Yep, no kidding, you have some dirty work to do to the weed itself before you dump it in. No, I'm not just talking about getting rid of seeds/stems. I'm talking about completely dismantling those nice buds into tiny, itty bitty crumbs of their former self. Anybody who has taken chemistry or even a cooking class will realize this means more even heat distribution throughout the bits of weed, and it also means more surface area for your THC to escape from into the butter. This is possibly the most important step ho ho homeboy. Don't forget it.
Bad Quality or Not Enough Marijuana - now if you buy doo doo, i can't help you there. but peep game. don't think that just because you're eating it you can use schwagg! At the very best, eating it will get you as high as you would've been from smoking it, only it will happen slowly and remain for a long time. Often this makes it less noticeable, or seem less "intense" as the transition period is nice and slow.. usually. Also, if you're using those sweet dank buds, don't think you're going to get away with just using half a gram. No matter how much THC is in those buds, it's going to be dispersed throughout your entire batch of butter/brownies/cookies/whatever. That means to get that entire 0.5 grams in you you might have to eat a whole batch of brownies, and the THC will be nicely padded and will absorb so incredibly slowly you might not even get high at all. So remember.. for every stick of butter you use, that's about 2 sweets worth of weed.
Letting THC Escape During Cooking - A sneaky one but important nonetheless. When you're simmering that butter, all the 'steam' you see rising could potentially be carrying a THC hitchhiker on its back. Unless you want to sit there and inhale every last vapor drop (not recommended, btw,) I would strongly recommend putting a lid on the pot.
