I always thought that would be a bad idea. For edibles I prefer to remove all plant matter after extraction. That way only a little bit of off taste remains. With particles this fine you cant strain them away easily. But then maybe most of the kief just melts away? Anyone tried this?
Hm, maybe you can make a food where the weed taste would actually complement the flavor of the dish you’re making, like for example putting it in a basil pesto
Weed doesnt really taste that great, but maybe in a pesto the taste would be lost.
What I do recently is boil the weed prior, get rid of the resulting „tea” and then rinse it a couple of times with boiling water. Takes a lot of those water soluble plant compounds and doesn’t take away too much of the fat and alcohol soluble goodness. After drying I’ve made quite a potent oil out of it which ended up looking greenish like olive oil and honestly wasn’t too bad on a pizza or a croissant.
I always thought that would be a bad idea. For edibles I prefer to remove all plant matter after extraction. That way only a little bit of off taste remains. With particles this fine you cant strain them away easily. But then maybe most of the kief just melts away? Anyone tried this?
Hm, maybe you can make a food where the weed taste would actually complement the flavor of the dish you’re making, like for example putting it in a basil pesto
Weed doesnt really taste that great, but maybe in a pesto the taste would be lost.
What I do recently is boil the weed prior, get rid of the resulting „tea” and then rinse it a couple of times with boiling water. Takes a lot of those water soluble plant compounds and doesn’t take away too much of the fat and alcohol soluble goodness. After drying I’ve made quite a potent oil out of it which ended up looking greenish like olive oil and honestly wasn’t too bad on a pizza or a croissant.
Oooh, pesto, you may be on to something there.
That’s kind of what I was thinking. I’ve made canna-butter before, but I could never strain out all the bits. But that was with shake, not pure kief.