butter vs oil in brownies - Page 2

psychoticore · 07-23-2008, 09:50 AM

Quote:

Originally Posted by alleycat

psychoticore--You don't want to use butter in place of oil. I get tons of compliments on the brownies that are the pre-mixed kind and you only have to add eggs, water, and the oil. I like cooking my oil in the stove myself, but have used the crock pot way too. I just set my stove to 400 degrees, put about double the amount of oil for what the receipe calls for with smaller amounts, kind of depends how much trim you are using, for how much will get soaked up, but double will make sure you have enough for what the receipe calls for. You will lose some of the oil with it staying in the trim, so don't just use the amount the receipe calls for, or you'll come up short. I like to put as much trim into that oil as possible, by just covering it up with oil. If it calls for 1/2 cup of oil, shoot for 1 full cup, but 3/4ths cup will most likely get you by. If the amount of trim is limited and your not sure if you will have enough to fill 1 cup of oil, then use the 3/4ths cup to make it more potent without the extra 1/4 cup of oil. But still should be enough to get 1/2 cup oil from. My brownie mix calls for 1/2 cup oil. Depending how much trim you have, you might just put all you have in there, but the more, the more potent it will be. Don't put the oil into the oven until it is preheated, then turn it down to 200 degrees, and put the oil with trim into the oven covered. I use dried trim for cooking. I usually leave mine in the oven for 6-8 hours, stirring real good once an hour. After those hours I take it out and strain it thru cheesecloth inside my strainer. Once it's all thru, take the cheesecloth with all the remaining plant matter in it, and give a good squeeze to get the remainder, or what I can out of it. I store it in the fridge then in a canning jar until using it. Hope that helps.

Either way, the more trim/bud the more potent it will be. I happen to have a short intestine, and absorbtion in my system has to be very, very stong, so I'll usually put either my oil, or butter thru these techniques with 3 different batches of trim, most people that's way to strong for though. And most people don't enjoy it when it's way to strong for them. You'd be better off on the not strong enough, vs to strong for you. Can always eat 2 brownies if not strong enough, but if you eat one brownie to strong, I don't think you'll like it.

And with this, it's kind of a test and see how you like them, make some mental notes to if it was stong enough, or next time you wish them to be stonger, so either more trim, or doing it thru 2 batches. Most people just once thru, and as much trim into the oil or butter to just cover it, and you should be very pleased with your outcome. Even that can vary though depending on what one saves for trim, I use just the frosty leafs, no fan leafs, and have never had to use regular bud for my oil or butter.

Hope that helps you out, if not tell me what I explained that didn't seem understandable, and I'll try to give it with more explanation.

Happy Cooking

Alleycat

for some reason I didn't get instantly subscribed to this thread so I didn't see when people replied to me.

yeah... I was a little ? about using butter instead of oil, only because I plan to do the premixed in a box kind not from scratch. I found lots of recipes on how to use butter if you do the whole thing from scratch but that's just not for me.

so you let it get to 400 degrees and then turn it down to 200 right before you put the oil and leaves in? and also, what type of pot/pan do you use? I'm not much of a cooker so I don't know if you use like a pot you would cook mac n cheese in or like a baking pan you could put the brownies in.

I'm pretty sure I'm gonna use all the leaves, because as I said my plant is extremely small (only about 22" and not much too it) so your two branches are probably about the size of my whole plant

how long do you let the leaves dry for after harvest before you make your oil?

just out of curiosity, incase I come up on a crockpot. What temp do you set yours at? I know they come like low/medium/high. Whats a good setting for this? and how long would you cook it for in a crockpot?

also, alleycat, do you chop your leaves up first? I don't have a blender so I guess I could hand chop. do they need to be fine chopped?

ok I think I asked a crapload of questions by now... sorry

thanks for your time

alleycat · 07-24-2008, 06:51 AM