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Found 3 results

  1. HI So I am growing for medical reasons Primary intent is to make tincture on an alcohol base ... but I have seen tinctures made (youtube) on glycerine as well... and the follow up vids goes into using coconut oil... My understanding is that oils break down slower and the effect of the cannabinoids is much slower than alcohol (few seconds) Is there a way to get a neat swift oil/tincure that works quicker than the oils which apparently do not break down untill the digestive system? I was looking at from @grobag but am curious on how you would make doses without alcohol
  2. Hi everybody! I wanted to replicate a coconut hashoil process, but I wanted to doublecheck the process with some pro's (you) Should I decarb my hash? Its a light brown, sticky potent hash. If I should decarb - how? There is so many different ways. The one I think is right is, powder it up as best as possible and cook on 100*c in a open container in the oven. So melt coconut oil in a pan in boiling water (100*c) Add hash - let zimmer on 100*c for 4-5 hours I also have lecithine, and I read i should add water?... In the end I'd like to put the oil in a little dripbottle. The more potent the better
  3. I’ve been thinking about baking something edible and delicious for a while now and finally got around to attempting some brownies. I’ve made them before, kind of, in that I just sprinkled some ground bud in to the mix – it worked but I wanted something better; more… proper? So I was going to make regular cannabutter – I’ve never tried it before but there’s a load of information out there so it seemed relatively easy. Then I started reading about Coconut Oil and how much better it is for THC extraction so I decided to give this a go. This is totally my first time at trying this recipe or making cannabutter/cococannabutter/whatever but I think I got it kinda right after days of scouring the internet to decide on a plan! So this is a total run through from start to finish (apart from of the bits I forgot) from decarbing the weed, through to cooking the weed and coconut oil and finally to making them into some really good brownies (not a box mix!) Hopefully the photos will make it easier to understand J Stage One: Decarbing the Weed Ingredients 5 grams quality bud This involved 5 grams of premium bud; think it was blue cheese, ground up using a normal hand herb grinder. This is then placed in an oven bag (like the sort you can get with packet cooking mixes or with vaporizers) and put on a baking tray (I also put some baking sheet/parchment stuff down, don’t really know why) Spread the herbs out over the inside of the bag – doesn’t look like very much when it’s all ground up like this, and then fold the bag closed and place inside a preheated oven for 20 minutes. I had mine set at 120 C. When the time is up, turn off the oven and open the oven door to warm the house up and let the weed cool down to room temperature before opening the bag or handling the herbs. It should all be pretty crumbly and a little crisp. Stage Two: Making the Cannaoil/butter/thing Ingredients 5 grams decarbed weed, 6 tablespoons of coconut oil solid, 500ml water. Get a saucepan (make sure it’s one that has a lid) and add about a pint 500ml of water and bring it to the boil, reduce the temperature a little and add some coconut oil. For my 5 grams of bud I decided to use 125g or 6 tablespoons of Coconut Oil. This was extra virgin, supposedly amazing, and the best part of £4 for a jar from Sainsbury. It’s quite hard to scoop out so use a strong spoon! Add the 6 tablespoons of oil directly to the simmering pan of water and watch it melt. When it’s all kinda melted – take the oven bag and sprinkle in the ground and decarbed herbs – distributing them evenly over the pan of melted oil. Stir it in a bit with a wooden spoon to make sure it’s mixed then reduce the heat on the hob to a very low setting and cover the mixture up. My thermometer suggested it was sitting at just under 175 degrees F in the pan but basically it was on the smallest burner on my hob turned down to the lowest setting! Next, make a cup of tea and roll a joint – this pot has to sit on the hob for, well, a while – I did mine for 1hr 40minutes; every 10 to 15 minutes go back and stir it with a wooden spoon making sure to scrape the bottom of the pan but it shouldn’t get hot enough to stick to the bottom. Periodically top the water up a little, just like a shot or so at a time to make sure the pan doesn’t run dry. There is a smell from doing this – personally I found it quite pleasant; maybe because of the addition of the coconut. I did have the window open and some incense burning tho. After the time was up I turned off the gas and left the pot sitting for maybe 20 minutes before moving on to the straining stage. I didn’t have any cheesecloth – every recipe seemed to suggest this was the best strainer. I did however have a normal kitchen sieve, and also the bottom off my caffetieré that I detached and added to the bottom of the sieve. I don’t suggest this as ideal, but luckily it did seem to work. Strain the entire pan of water/oil into a jug or container – use a metal spoon to squish the weed to get the last of the oil back out. It’s a weird thing throwing the herb away after but I’m not sure it has any use. I left this to cool for a while on the worktop before moving it into the fridge. It took a good few hours, like 3 or so before it started to harden but it was late so I left it in the fridge overnight. Next morning the oil had rehardened into a beautiful green landscape and it was time to separate it. I used a big spoon to prise up the hardened oil and then scraped the small amount of greyish brownish residue from under the butter… rinsing it off with water. Pour away the water left in the jug and you’re ready for cooking! Stage Three: The Great British Bake Off Ingredients 185g unsalted butter* 185g best dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs 275g golden caster sugar *Depending on how much of your magic green butter you managed to get. I got 100grams back out of my pan so I only needed 85g butter to make up the rest. Well this is from a recipe that I’ve done before, it made pretty tasty brownies last time so I figured it could only get better when eaten at 4:20… Weigh up your cleaned lump of butter/oil – mine came in at 100 grams. So that meant I needed 85g of butter to make the brownies. Get a pan of water back on the hob and starting to boil. Find a nice glass bowl that will sit gently on the rim of the pan but not rest in the water. Cut the butter up into little cubes and put them in the bowl and put it up on top of the pan. Cut up 185g or one large bar of really good dark chocolate into little squares and then add them to the bowl with the butter. I used a metal spoon to start stirring this, not sure if it’s the ‘right’ spoon so do feel free to improvise here. Once nearly all the chocolate and butter had melted together I broke up my magic butter and dropped it into the mix, stirring it and watching it dissolve, I have no clue how long this took, it was totally absorbing. But I imagine maybe 10/15 minutes? Maybe. Again, you wanna make sure that your water is just simmering – don’t want anything to get too hot here. Once it’s melted and all smooth and lovely looking take it off the pan and leave it to one side to start to cool down. Turn on your oven to start preheating – mine does have a fan but I’m not sure how good it is – it goes on at 180 C anyway. Next you need to prepare the dish. This seems to work out right for a 20cm x 20cm tin – line the bottom with that baking parchment stuff – cut a nice square the same size – WARNING – getting the square just the right size CAN take a loooong time. I ended up getting a craft knife out. I’m quite sure that you don’t need it exactly the right size but it seemed like a fun challenge at the time. I guess you could do this stage first if you wanted, options are great aren’t they? Now, get a bowl and sieve the flour and cocoa powder together so they kinda blend together and then chop up some bits of chocolate to go in to the finished product as little chunks of excitement. The recipe suggested 50g of milk and 50g of white – I only had a milkybar and some dark chocolate so I used those instead. Leave this and the floury mix to one side for a bit. It’s time to get really started… Get another mixing bowl – quite a big one as this is gonna be the bowl you pour everything into – and break 3 eggs into it. I chose eggs 2, 4 and 6 – I chose the even numbers because I didn’t want them to taste odd. Ha. Etc. Add in the 275g of golden caster sugar. I found one called Billingtons that seemed the right sort of thing, and then you have to mix it. For a long time. You’re going to need an electric hand mixer thing, mine has 2 paddles. It took, probably, 4/5 minutes of mixing. It’s done when it’s really pale and creamy and quite a lot bigger in volume than when it started, maybe double. But the test seems to be you lift the mixer out of the mix and watch the little trails of mixture that drip back down into the bowl… if they leave a trail that takes a few seconds to disappear back into the mix then it’s ready. Don’t give up! Now pour in the cooled chocolate mixture that we made earlier and using a rubber spatula or similar you have to fold the mix together, keeping in as much of the air as possible kinda scooping down one side and underneath and out the other side. You’ll keep seeing little veins of rich chocolate loveliness appear and get mixed in till the whole thing takes on a beautiful rich mottled brown colour. Next take the flour/cocoa mix and sieve it back over the top of your newly mixed bowl, sprinkling the entire top of the mixture – then fold this into the mix using the same method with the spatula that we did a minute ago, eventually the flour will disappear into the mix, just keep turning it over and around. Don’t overdo it, if it looks mixed – it is. Next you can sprinkle in the chocolate chunks that we cut up earlier – stir these in a bit too and then it’s done! Scoop the mix into the pre-lined cake tin making sure to get every bit that you possibly can into that tin. Smooth the top over a bit so it all looks uniform and lovely and then pop it in the oven! The recipe recommended 20 minutes, so this was enough time to lick clean all the utensils and do some washing up. After 20 minutes mine was still wet – I tested by sticking a chopstick into the middle and seeing if it had chocolate on when it came back out. Popped it back in for another 7 minutes and then the chopstick came back clear. (Now looking back post consumption, I really think they needed another 4 or 5 minutes) Take it out of the oven and leave it on the side to cool down at least a little, before trying to get it out. My tin had a removable bottom. Yes, I’m that fancy. When you can bare it no longer, cut the brownie into squares – now, I cut mine into 16. That’s 5cmx5cm squares, 2” squares, or however else you can imagine a square of 50mm to be. Stage Four: A nice cup of tea and a piece of cake After all the washing up was done and the tea was made again it was time to try one out. There is a very faint taste of cannabis with this method, I personally quite like it. It isn’t overwhelming tho. I found it to be just the right amount to enjoy, not too sickly not disappointingly small. So that’s it really. The verdict in terms of strength etc:- Gave both myself and a friend a nice stoned feeling – only ate one each as wasn’t sure of the strength. Did take nearing 1hr30mins to feel like it had kicked in – it kinda subtly crept in. It was quite a nice giggly energised totally amazed by the world and all things within it, kinda high. Not a crazy experience but pleasant enough and it lasted probably 4 or 5 hours but at that point I started vaping anyway so I can’t tell but I did feel very frickin’ high later that night so it definitely helped. For a fuller experience I’m quite sure that 1.5/2 brownies of this size would get you pretty floaty high. I do smoke a fair bit btw, daily, maybe an ounce a month or so so I have a reasonable tolerance. I think next time I may go for 8 grams and see what happens Note: Wrote this last night, Ate 3 today – woah. They really aren’t that hard to make, it does all seem daunting, just make sure you have all the ingredients and tools and stuff so you don’t have to panic and you’ll be fine. Good luck!