say you had an ounce of pot , how would you cook it to maximize the extraction process, recipes please?

Shred. Cook it with butter on simmer for a couple of hours. Strain through cheesecloth, refrigerate. Pour off water.

Use butter as usual to cook anything.

no way a chinese dude that smokes weed! ^

is that how its done in china?

what about coconut butter to simmer in?

adding a bit of alcohol would it help to solvent it out?

Get a double boiler going. . . Water in a large pot and butter, margarine OR olive oil in a smaller pot inside the larger one. Grind your ganja finely and put in with the butter in the small pot. I normally use a 1/4 pound of butter, or 4 ounces of olive oil per 5 grams of ganja or 1 gram of hash.Give or take, you can make it stronger or weaker but that is a strong dosage amount.
Let the butter and ganja sit in the double boiler, with the water boiling in the larger pan for at least 4 hours. Don't forget to top up the water level or you will burn the shit out of the butter. If using hash, you can leave it for just 1 or 2 hours. . . Ganja takes longer because it needs time to extract the essential cannabinoids. Hash just needs to dissolve thoroughly.
Use cheesecloth to filter the ganja from the liquid butter/oil. Squeeze it good to get every last drop. Smear your buttery hands all over your body and moan in pleasure as the active mixture soaks into your pores. You are anointing yourself with the holy oil of ancient Kings.
Store the butter/oil in the fridge in a mason jar. Use however you would use it. The ganja remnants should be composted, and used to grow more ganja. Self-sustaining close cycle LOL.

Solvent isn't a verb, moran. NO. It won't help anything and it will make your butter/oil taste weird.

GLP tarded. I'm on a global network. Colorado, where it's legal.

Do you want to eat it, or smoke it? You could always do a butane extraction and make budder. Google it... simple materials, the process is actually fairly safe as long as you possess decent common sense skills. And when it's all ready, a .1 dab will leave you done for about 4 hours. The yield from an ounce can vary depending on the quality. If it's mexican brown brick or similar, then from an ounce you might yield 3 grams max. If it's some sugar cookie, then you'd be getting about 6 grams.

The underlying chemistry is due to the lipids in the oils/butter - the cannabinoids are attracted to the fats and migrate to them over time.

I agree, the longer the simmer the better, and stir occasionally.

Do not boil - the temperature needs to be regulated to insure the cannabinoids don't escape into the air.

For an ounce I'd use a quarter pound of butter. Margarine is questionable as sometimes the fats and lipids are partially broken down in the name of health.

I find butter more versatile and used more in line with dosage quantities when cooking.

interesting

If it is good pot, smoke or vape it- don't extract it you PotTard.

Wrong place, kinda. Ha!

[link to forum.grasscity.com]

"eating is not cheating" Arnold Schwarzenegger

you would reconsider cooking it as that it's the most colossal waste of money you could think of

Disagree. Edibles are way more powerful - all day body high.

In places where it's legal there's enough to cook and smoke. Happy happy.

Yep ,I agree it's the best way, make sure the butter is not getting to warm , if it does it will screw the th content !

Pot legal in China now? Do you eat it with stewed cat?

disclaimer: I *truly* have no idea what you guys are talking about, as I have never been around pot.

However, this thread & title were really intriguing to me so now I have to ask...

If you do this whole simmer & butter thing... what do you DO with the pot flavored butter or whatever when you're done with it? Spread it on toast?

I like popcorn. It isn't flavored either - it tastes just like butter.

So then you eat your buttered popcorn with the special butter and... you get the same kind of high as you do when you smoke it?

Or is it different... more like doing wheatgrass shots?

use ice

Do you add water to the shredded herb and then butter too? Or do you just put all the herb in the pot and put some butter in and then cover & heat?

This is SO interesting.

use ice

use ice

use ice

use ice

use ice

use ice