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When cooking, do you *need* to make cannibutter?

Discussion in 'Weed Edibles' started by Hippie Mama, Sep 13, 2009.

  1. #1 Hippie Mama, Sep 13, 2009
    Last edited by a moderator: Sep 14, 2009
    Everything I've been reading online says you have to make cannibutter, but why? Is it just a matter of not having your food be crunchy, or does it really make a difference in the effectiveness?

    What I want to do is just add some ground up pot to cookie dough. I'm making a batch of cookies, but only two (or so) of them need to be "special" cookies; the rest will be regular. Can I do that? Or do I have to make two different batches, one with the regular ingredients and one with cannibutter?

    Thanks!

    Edit: Oh, bummer, MadMike. Guess I'll have to make two batches then. I've baked with pot twice before (seems I do it about once a decade, lol) and it worked both times but I guess what you're saying is that it's a lot more potent if turned into cannibutter first? I was under the impression that when eating it you need about three times more than you would if smoking. Is that also the case if you use cannibutter?
     
  2. #2 Madmike420, Sep 13, 2009
    You need cannabutter! Just throwing some bud, will only waste your bud!
     

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