Originally Posted by
Valentina
Drying and curing would normally be necessary but I suppose no real serious harm in trying to do this whilst it's been freshly chopped.
I make an infused oil on a small scale:
Break up dried bud, add extra virgin olive oil to JUST over the top of the plant matter in a casserole or oven safe dish, one that is appropriate in size to the amount bud you have. Put in a pan of water without water getting into it. Select a pan that has a pyrex lid. Turn on cooker to apply heat. Use a meat thermometer to gauge temperature.
Decarboxylation happens from 90 degrees C, though extremely slowly. 110 degrees C seems to be what people go for, but that requires equipment that I do not have.
Watch the water temps and adjust cooker so temperature stablise at boiling point without excess bubbling in the water. I do that for anywhere from 110 mins for stronger bud, to 3 hours for bad harvests. The oil covers the plant matter so there is very minimal smell.
Coconut oil gets smokey and stinks up the place, so I prefer to use olive oil.
Make garlic bread or cook curry when you make oil may work to disguise the very minimal nutty smell.
This is not a concentrated oil, so please do adjust your expectations.
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