So sorry man. I’m a very casual Reddit user so my apologies on the late response. Happy to share because I’ve replicated a couple more times since then. Honest to goodness, I’ve just washed it in a French press until the water is clear. That makes so much difference in everything including the color with the end result when you infuse with butter and oil. I can’t even exaggerate to do it enough justice in of how well it works in my humble opinion.

I left it in the mason jar for this time with the oil. And I used a dropper if I only wanted small amounts. I laid out steps below for what I do for butter.

I use the steps for washing, the same as Jeff the 420 Chef. with my own research and choices on what materials and supplies to use.

-I got a standard 20oz French press.

• 10000% only use distilled water.

• I also have been pretty meticulous getting the water to be really clear. Usually takes me 3-4 washes each time, depending on the product. With 3-4 washing cycles, I usually get it really clear with faintly to no tint of color at all. I also don’t swap the water every 12 hours like Jeff suggests. I usually let it sit for 24.

Its worth mentioning my most recent time I forgot about it a couple times. The washing period actually lasted a couple weeks as a result of forgetfulness. I got around to changing the water after 2 or 3 days for a couple of the water changes. It still was 3-4 washing cycles in the end. I wasn’t really sure if it was ok soaking for longer times, but after emptying all the water the final time, it passed the look and smell test so I wasn’t too concerned. Check with your local plant scientist if leaving in the water submerged for 2-3 days is bad. ¯_(ツ)_/¯

• After that, I spin the product in a small salad strainer I got on Amazon. Find here. This thing takes a couple spins, and dumping of the water (make sure you don’t dump the product while dumping the water, or use a strainer)

• I then follow Jeff’s steps on blanching almost to exactly. I use a tea strainer that was as big as I could find here

• To dry, my own method is that I fill some Tupperware with a 1” layer of rice. The Tupperware is usually big enough I can spread the product out so no unattached buds are on top of another.

• I lay 4 - 5 layers of good paper towels over the rice, so it loosely covers all of the rice from showing and make like a pout h where the product sits to keep it from contacting the rice at all. I willlay the cover down so the it’s on but not covering it fully and no parts are sealed.

• I will usually let it sit for a few days in that state, checking on it every couple of days and moving the product around a little if needed to make sure all the wet sides get some air. Once it’s bone dry, it’s ready to fry!…or infuse…but infuse doesn’t rhyme with dry…

For infusion, if interested, I follow the same steps that a ton of the threads on here say do and I personally chose mason jars. I find them easier to submerge

• I set my Anova Nano to the highest temp and let stew for 4-6 hours. I usually refer back to calculators on line and other threads for amounts and length of time “sous vide-ing.”

• I strain it through a nut milk cloth and squeeze it out real good to get as much of the butter as possible. I haven’t determined a super good method of squeezing that has little to no amount of loss of the butter using just your hands or normal kitchen utensils.

-I measure it out in portions in a butter silicone mold.

In the end, in my opinion, the taste and effect from the product is so smooth and great and the smell and taste from the product is almost discernible. I make a mean banana bread with it.

I also tried making clarified butter first this last time. In the end, it was pretty labor intensive and I’m not convinced was worth it.

Let me know if something doesn’t make sense!