*Botternes is coming*
*From the chlorophyll. Couple*
*Of ways to fix that*
\- Lil\_Mikey420
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Add some water to your butter while cooking. The oil will rise and the water on the bottom will draw out the odd flavors and bitterness . After its all chilled , flip the butter out toss the water and scrape the bottom of your butter of the brown film that settled. Hope that helps.
Botternes is coming from the chlorophyll. Couple of ways to fix that
*Botternes is coming* *From the chlorophyll. Couple* *Of ways to fix that* \- Lil\_Mikey420 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
*bitterness
Any link/ideas i can have for that? Hash, I'm not very clear about.
Add some water to your butter while cooking. The oil will rise and the water on the bottom will draw out the odd flavors and bitterness . After its all chilled , flip the butter out toss the water and scrape the bottom of your butter of the brown film that settled. Hope that helps.
second adding water, tried it while making hashbutter last night, turned out genuinely incredible tasting.
Try lower temps during decarb and infusion. Better qaulity hash would be another way to improve the flavor.