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- #181
Danishoes21
Well-Known Member
I can see decarboxylating working through a sous vide oven, but then we still have all the chlorophyll left in the buds that hasn't been consumed by bacteria...so you would undoubtedly get a grassier flavor. If we could figure out a way to speed that process up then we could have something that is viable.
Its just a matter of figuring out how chlorophyl is broken down, guess we have some homework to do CC.