So I bought a sous vide...

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rkymtnman

In Bloom
bought one off amazon for 50 bucks. wanted to make baltimore pit beef which is eye of round, rare, with a mayo/horseradish sauce (tiger) sauce. came out awesome!


now i want to make cannabutter with the sous vide. anybody done this before?

if not, we might take this journey together.

gotta find a reliable decarb chart at all different temps and times

anybody join in!
 
Chefdave

Chefdave

In Bloom
rkymtnman said:
bought one off amazon for 50 bucks. wanted to make baltimore pit beef which is eye of round, rare, with a mayo/horseradish sauce (tiger) sauce. came out awesome!


now i want to make cannabutter with the sous vide. anybody done this before?

if not, we might take this journey together.

gotta find a reliable decarb chart at all different temps and times

anybody join in!
Click to expand...
Hey brother i live in Baltimore so i know pit beef. Sous vide is a great way to decarb and make canna butter. 180f for 4hrs is what i do but use coconut oil. Butter works same. 🍻
 
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rkymtnman

In Bloom
Chefdave said:
Hey brother i live in Baltimore so i know pit beef. Sous vide is a great way to decarb and make canna butter. 180f for 4hrs is what i do but use coconut oil. Butter works same. 🍻
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i did some work in the BLT area many years ago and ate a bunch of pit beef. that and soft shell blue crabs.

so just sous vide the weed for that time and temp? or do you mix butter in the weed, then vacuum seal and sous vide? edit: oops, i saw that you use coco oil. but same/same.
 
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rkymtnman

In Bloom
i did find a few articles about sous vide and weed.

this was interesting as far as time/temps

Lab Test Results​

Rose City Laboratory agreed to help us out with our experiment by donating their lab testing services. These guys are awesome, really easy to work with, and would absolutely recommend them.

I received the lab results of the liquid chromatography testing by email within 24 hours of dropping off the samples. Here are the results from the testing:”

  • Sample 1 was not decarbed at all, just ground up and sealed in the bag.
  • Sample 2 was submerged in the 200°F water for 1 hours.
  • Sample 3 was submerged in 200°F water for 1 hour 40 minutes.
Here are the results from the testing:

Total THC Adjusted**14.14%10.31%9.78%
THCA12.2%1.44%0%
Cannabinoids#1 (no decarb)#2 (1 hour decarb)#3 (1:40 decarb)
THC3.37%8.9%9.37%
Total THC*14.07%10.16%9.37%
CBD0%0%0%
CBN0%0.09%0.11%
CBG0.47%0.49%0.38%
CBC0%0.06%0.06%
Moisture Content10.48%11.45%14.47%
*Total THC = (THCA x .877 + THC) because THCA weighs about 12.3% more than THC so the percent of THCA multiplied by .887 should equal the amount of THC after decarbing.

**If you want accurate data, lab test readings for cannabinoids should always be adjusted to compensate for the quantity of water found in the sample. In this case a water content of 10% was used for the baseline. If this just blew your noggin, here is an article on how and why cannabis lab results are often misleading because of water content.
 
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rkymtnman

In Bloom
and this chart too:
decarboxylation-graph-1-11.jpg
 
DemonTrich

DemonTrich

In Bloom
rkymtnman said:
appreciate it.
i guess one question @DemonTrich is give me some ideas of some more unusual options for the sous. i was thinking duck breasts and then hit them with a quick sear on the gas grill to crisp up the skin?
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SV is a chefs secret weapon for consistently cooking food at very controlled temps. Depending on the protein, thickness of said protein all play a factor in water temp and duration of the cook.


My go-to is google or your search engine of choice.

When do you your finishing sear, make sure that pan is HOT!!! Your only searing for appearance appeal. The cooking is done in the SV.
 
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rkymtnman

In Bloom
DemonTrich said:
SV is a chefs secret weapon for consistently cooking food at very controlled temps. Depending on the protein, thickness of said protein all play a factor in water temp and duration of the cook.


My go-to is google or your search engine of choice.

When do you your finishing sear, make sure that pan is HOT!!! Your only searing for appearance appeal. The cooking is done in the SV.
Click to expand...
one little trick i just read about when de-carbing is to vacuum seal a knife or similar on each side of the weed to give it weight to keep it under water.

but yeah i agree, i'll just follow others as far as temp and times for different proteins until i get a lot more experience
 
DemonTrich

DemonTrich

In Bloom
25yrs back when I was a sous chef working on the line, we would pre-cook and hold 15 filet mignon for dinner service. For a medium rare filet (approximately 1.5-2" thick), we used a 132* water bath for 1.5hr cook time. Then immediately into an ice bath to stop the cooking. Then into the reach-in (cooler). Reheated in a cast iron pan on stove top to sear to order. Always a perfect steak.

You can also do this way with chicken. For fish, it's SV, then immediately into a pan to sear. Do not hold fish (the steak method). It will make the fish too flaky and fall apart. Not a good look on a dinner plate.
 
Kanzeon

Kanzeon

In Bloom
1. Pit beef is the shit. Love it.

2. Baltimore is wonderful, except for the cops.

3. The best use of a circulator in my book is eggs. Chicken, rabbit, pork loin/tenderloin, and a few cuts of beef like hanger, flat iron, and skirt are also excellent when done well. I generally prefer the texture of traditionally braised meats over sous vide, with a few exceptions like the 72 hour short rib.

I will disagree on the duck breast, though of course sous vide confit is the tits. The only way to render the fat properly after cooking it in a bag would be to take it out and dry the skin under a fan overnight to get the water out, then to do it in a cast iron. Straight out of the bag I think there'd likely be too much moisture in the cell structure of the skin to properly render the fat. Same with fish- I think a pan sear or olive oil/butter poach tends to produce better end results.

Also, neodymium magnets and clothespins are your friend when you need things submerged.
 
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rkymtnman

In Bloom
I like the idea of the magnets for sure. good call on the seared skin of the duck breast, hadn't thought of that.

speaking of seared duck skin, has anbody else tried these things??? holy crap, they might be the best snack i've ever tried. expensive as hell but man a cold beer and these!
31FUClTSGrL._AC_.jpg
 
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