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Extraction Decarb before cook?
- Thread starter KonopCh
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Time is an Illusion. Lunchtime doubly So.
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I question whether spreading it out on a sheet, or having a brownie like layer in a deep pan would make any difference as well.
Not really following any directions I put 1.2 oz of fine ground trim in a small bread pan, about 1.5 inch deep or so. Baked at 220F for an hour. Moved it to 1 lb. unsalted butter and 1 cup of water in a crock pot, on warm, for 12 hrs. I strained it this morning and put it in a steel canister to chill in the fridge.
So I should be covered by way of crock pot extraction, but the original method was questionable I guess. Do I need to spread it out more for some reason?
Not really following any directions I put 1.2 oz of fine ground trim in a small bread pan, about 1.5 inch deep or so. Baked at 220F for an hour. Moved it to 1 lb. unsalted butter and 1 cup of water in a crock pot, on warm, for 12 hrs. I strained it this morning and put it in a steel canister to chill in the fridge.
So I should be covered by way of crock pot extraction, but the original method was questionable I guess. Do I need to spread it out more for some reason?
The best thing about using decarbed materiel is that it takes it out of the equation when building out recipes. no need to make any adjustments to take into account the condition of the canna. Doing something delicate? No problem.
From a layman's standpoint, you only want to achieve a soft tan burnished color to the materiel. The deeper it is the harder it is to get it to cook evenly. I f you have a great deal I like to just freeze it and roast what I need per run. That way I don't have difficulty getting it nicely even brown without having chunks in it. The better decarb the better the finished product. I use a small metal pan inside a turkey brown and serve bag and run it 35 minutes in the oven at 250f. Been into the brownies this afternoon and its very very good.
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