Frenchy continues his exploration in alternatives to smoking during the quarantine. Today we investigate the famous “White Cookie” from the Hashish Cookbook by Panama Rose written in 1966. You can access the full cookbook here:
Our big topic of interest is decarboxylation in edibles. The challenge with decarboxylation is that if you do it at too high a temperature or for too long the THC transforms into CBN which is soporific, inducing the “couchlock” we all dread from edibles during the day.
The original recipe called for the butter to be simmered in water with the cannabis flower for 6 hours! We reduced this to 20 minutes. The idea behind this is that the science says that it takes 30 minutes to 1 hour to totally decarb cannabis when the temperature is 180-220 degrees F, at a temperature of 300 degrees F your material will decarb in 15 minutes, and at 320 degrees or higher the THCA transforms faster into CBN than it can become THC. Remember, we will also be baking the cookie for 7 minutes at 300 degrees so more decarb will occur in this part of the process as well.
Our goal is to make an edible that allows us to be highly functional while being highly buzzed. Stay tuned for the next steps of making the cookie tomorrow.