Decarb covonut oil after its made?

Was in a rush the other morning and put my ground up bud and coconut oil in the crockpot without decarbing. It ran for 12 hours on low.

I plan to bake stuff with it @ 300 degrees for 20-25 minutes.

Does anyone know how to de carb it after its made or will the baking process de carb enough not to mess with it?

Thanks

Whats low temp, enough for a slow bubbling?
It could.very well be decarbed

qwizoking said:

Whats low temp, enough for a slow bubbling?
It could.very well be decarbed

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Yes i noticed it started to bubble in the crockpot after 2 hours or so. It bubbled for around 10 hours. It for sure made the house smell the same as it does when you de carb in the oven.

Im not sure exactly what the temp is on low but i would assume 200 degrees. It bubbled for sure all night though.

Yea its decarbed

qwizoking said:

Yea its decarbed

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Thanks.

qwizoking said:

Yea its decarbed

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This presents a quandry to me. I make my coconut oil infused by having it in a crockpot for 8-10 hours. I decarb after I make the oil. There is distinct difference between the water boiling off, and the tiny out-gassing bubbles from the decarboxillation. I always get the latter at 215-220°F and reach 245-250°F for my decarbing which still takes 20-25 minutes. Water boils at my altitude at 200°, so it is gone by the time the decarbing bubbles appear. I don't believe I am confusing the two.

skepler said:

This presents a quandry to me. I make my coconut oil infused by having it in a crockpot for 8-10 hours. I decarb after I make the oil. There is distinct difference between the water boiling off, and the tiny out-gassing bubbles from the decarboxillation. I always get the latter at 215-220°F and reach 245-250°F for my decarbing which still takes 20-25 minutes. Water boils at my altitude at 200°, so it is gone by the time the decarbing bubbles appear. I don't believe I am confusing the two.

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What are your steps to de carb after?

GreenLegend420 said:

What are your steps to de carb after?

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I put the hardened coconut oil in a 2 qt sauce pan. I usually have 2 lbs of oil, and I like to let it dry over night to minimize the water content. I heat it on low with a thermometer in it. When it gets to 220°F I put it on a cast-iron heat diffusing plate, which I preheated on low on another burner. I let it get to 245-250°F and turn the burner off. When the heat starts dropping I turn the burner back on low. By the time the oil heats to 215°F tiny bubbles come out, very different than the water/steam bubbles, and are very obvious at 220° and up. I go 20-25 minutes at 240° and above. The bubbling will slow and stirring will show it is still going on. When it nearly stops I take it off the heat and place it in a pan of water to cool it rapidly.