[Feet]

Evening all, For a few years now I have been trying to perfect my recipe foe cannabutter, I happy with the butter I make except one very large point, and it couldnt be worse, the taste! No matter what I chuck the butter into I always get that unique and very very distinctive cannabutter taste.
Ive tried using dark choc, flavoured choc's, cookies, gingerbreads, and even on toast with marmite, (Which so far is the masking ingreidient ive come across).

Has anybody ever baked or cooked or stewed anything that has completely masked over the taste and smell of cannabutter? I have yet to try a curry, other than that Ive tried most things I can think of..

Please help....

[highgrower]

I would expect putting the butter once filtered and separated from the initial water used and then put back into some fresh water and simmer it for a while a little more of the water soluble parts will be removed and hopefully some of the taste.

Never done a butter run with bho but perhaps thats a way of stripping out a lot of the taste before you even mix it with butter.

This post has been edited by highgrower: 19 January 2012 - 09:33 PM

[noxhit]

I think if you made hash from Dry sift, bubble bags or even Dry Ice method etc.... Then cook with it, you would find a big difference in taste.

Then with trim you made the hash from, if you choose too you can make ISO, BHO or even butter it(if you didnt mind a making a batch with the plant taste). AS it still contains some tric's of some kind!

This post has been edited by noxhit: 19 January 2012 - 10:40 PM

[_nomad_]

Dark chocolate - the stuff that is over 75% in coco content usually does the trick for me - though I don't bake often, usually once or twice a year.

nomad

[Graywolf]

Getting it out is harder than avoiding it in the first place.

If you make butter from kif or extract using ghee without adding water, it will taste a lot less greeeeeeeeeeen.

[The Black Sheep]

Did you watch heston bluemental (I ain't even gunna try and spell it) on using chocolate the other night ? That's what I do ! Truffles ! Dark choc is best. I have also seena recipe by howard marks in a book that was cheesey onion and leek bake. I am however informed that my no bake food is more potent that's why I stick with tuffles, rocky roads and rice crispie cakes, melt ghee/buds/crystals with big bar of choc and some warm condensed milk or cream and chill, spoon out into coccoa powder. Warning very unhealthy !

[WeedIsFree]

I'd go with the dark choc option, it seems the bitterness cuts through THAT taste.

Never forget last time I made a cake without chocolate, I took a small piece to sample the taste and 5 hours later I was still clagging my mouth thinking I could taste it

[catfish]

ive cooked it with a veg stew and you could hardly taste it add it to soup or noodles