I have an anova sous vide. I put coconut oil and the bud in a mason jar, finger tight the lid, set at a temp (I forgot what, it’s been a while) and come shake and burp it frequently. I already had the sous vide, so that was no cost to me, but I don’t know that there’s a better option out there either than maybe a magic butter machine.
I think basic sous vide machine can be had relatively cheap now. It’s good for this, but great for food.
I love it. Pressure cooker method is the same, except I keep the jars small enough they don’t need burping and it’s all ABV so I decarbed with my lungs. There’s something I read about some additive you can toss in (I think it starts with an L) that helps with the smell, but as you can see the extent of my experience with it (I can’t remember what it’s called) I couldn’t get any to try it. And since we already had the instant pot (heh)
I have an anova sous vide. I put coconut oil and the bud in a mason jar, finger tight the lid, set at a temp (I forgot what, it’s been a while) and come shake and burp it frequently. I already had the sous vide, so that was no cost to me, but I don’t know that there’s a better option out there either than maybe a magic butter machine.
I think basic sous vide machine can be had relatively cheap now. It’s good for this, but great for food.
I love it. Pressure cooker method is the same, except I keep the jars small enough they don’t need burping and it’s all ABV so I decarbed with my lungs. There’s something I read about some additive you can toss in (I think it starts with an L) that helps with the smell, but as you can see the extent of my experience with it (I can’t remember what it’s called) I couldn’t get any to try it. And since we already had the instant pot (heh)
I always add some soy lecithin in to my batch. Doesn’t help with smell, but I think it acts like a binder to improve the infusion.