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Tincture and Cooking

Discussion in 'Weed Edibles' started by BuddyJim, Nov 25, 2014.

  1. Recently came into possession of a 30ml vial of tincture. I put a few drops in a cup of tea and it turned out well. However, cooking is something I enjoy heavily and was wondering if anyone had some good recipes involving tincture?

     
  2.  
    What kind of tincture?  :)
     
  3. It's a liquid oil tincture, i think it was extracted with 100 proof grain alcohol. From what i could tell by direct effects, it's heavier on the cbd than thc. I couldn't tell you what strain it's from though, I have no idea.


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  4.  
    Is it sweet? Thick? 
     
  5. Yes it's sweet but about as thick as light maple syrup
     
  6.  
    Okay. It's glycerin. You can use it in brownies, cookies or anything else. All you need to do is add whatever you think is a good dose to whatever you're making. Use 1 dose per serving. If making a dozen brownies use a dozen doses. Glycerin is added to many foods and that small amount won't affect the recipe at all. Find your best dosage before proceeding. Just don't use it for hard candy.  :)
     
  7. Hey thanks bud, much appreciated. Could the tincture be used in sauces and stews as well?
     
  8.  
    If you use it in an entree you should add it at the end when the cooking is finished. Glycerin is more of a body effect instead of head and that maybe why you think of it as high in CBD. That's the nature of glycerin so take that into consideration.  :)
     
  9. Thanks man, really appreciate all the help. One last thing, is there anyway tincture can be used in eliminating the decarboxylation step in cooking with dry herb and stem?
     
  10.  
    Most tinctures should be decarbed when you get them so there's usually no need and you can use it in place of the dried material.  :)
     

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