Minimizing or Controlling the Flavor of Infused Butter
When making a butter which will be infused hot, are there any ways to
minimize or control the flavor compounds which will be extracted? I would
like to make a cannabis butter, but to maximize it's culinary versatility,
I'd like to extract as little flavor as possible, or at least be able to
control the levels of specific flavors that are extracted (herbal, fruity,
citrusy, etc).
(In case this is a touchy subject for anyone, this is legal where I live.)
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