Pulsar Herbal Chef Guide Rapide

Welcome To Your Herbal Chef Stovetop Butter
®
Infuser by Pulsar
®
The Herbal Chef Stovetop Butter Infuser is your key to
quickly taking the confusion out of infusion by creating
powerfully infused CBD, cannabis or herbal oils and butter
with less mess, less waste, and more time to enjoy your
creations.
Start with a Decarb! (Decarboxylation)
It is always recommended to decarb your herbal materials
before any infusion. Decarboxylation allows the material to
reach maximum potency for your butter or oil. Don't skip
this important step!
To decarb:
• Preheat an oven or toaster oven from 225°F to 240°F or
107°C to 116°C.
• Place your chosen amount of finely ground herbs on a
baking pan.
• Cover with parchment paper.
• Tightly cover with aluminum foil.
• Place on the center rack.
225°F or 107°C for 50 Minutes 240°F or 116°C for 40 to 60 Minutes
Preserves flavor with potency Minimizes flavor, but keeps potency
Herbal Chef Model Oil Infusions Butter Herb
Small Infuser ½ cup (118 ml) 1 Stick ¼ oz or 7 grams
Large Infuser 1 cup (237 ml) 2 Stick ½ oz or 14 grams
XL Infuser 2 cups (473 ml) 4 Stick 1 oz or 28 grams
Let's Infuse!
While your herbs are cooling, cut sticks of butter into roughly 1" (2.5cm)
cubes and lightly mash them into the bottom of the lower chamber of the
Herbal Chef Stovetop Butter Infuser with your fingers.
For oil, substitute butter with 1 cup (236mL) oil (coconut oil is a versatile
choice).
Next, fill the lower chamber with water to JUST BELOW the pressure
release valve. Filling above the valve can cause the unit to not operate
properly.
Place the filter into the lower chamber, through the butter or oil, and
begin filling it with FINELY GROUND, decarbed herbal material.
Choose your amount based on what size Herbal Chef Stovetop Butter
Infuser you own and whether you are infusing butter or oil.
Fill it to just below the lip, and DO NOT PACK! Packing too tightly will
hinder proper infusion.
• Reattach the lower chamber to the top securely.
• Place the Herbal Chef Stovetop Butter Infuser on a cold stove (keep
handle away from direct heat).
• Set the temperature around low to medium. You may find setting it on
medium will be just fine, however, too much heat can damage your
maker.
• After several minutes of cooking (approximately 10 minutes), you
should hear gurgling, boiling sounds, and some steam should be
coming from the top.
• The upper chamber will be close to 3/4 full.
• Remove from heat.
TIP: At this point, you can get even more potency by running
through this process a second time.
After allowing it to cool to the touch, pour your infusion back into the
lower chamber, and start all over, keeping the same ground material in
the filter as before.
Cooling Off
Pour your infusion liquid from the upper chamber into an
appropriate container—preferably glass, and easy to handle.
You can remove the oil from the top with a ladle after the
water has separated and sank to the bottom; OR, you can
place into the refrigerator or freezer, and wait for the oil on
top to fully harden.
Cut a triangular hole in the upper crust, then another on the
opposite side. Pour the separated water out from beneath
and discard.
TIP: If you have used a squarish container, cut your
holes into two opposite corners for easier pouring.
BONUS TIP:
When finished running your infusion
cycles, empty the material from the filter into a cheesecloth,
or similar microfiber, and once cool to the touch, squeeze
the excess oil in with the rest.
Storing Your Fresh Infusion
Now that you have some infused butter or oil slabs, pat ex-
cess water off, place it into a container that will allow you to
re-warm at a very low temperature. Heat just enough to allow
the butter or oil to be easily poured into a storage container
or mold. We recommend using the Herbal Chef Silicone
Spatulas in assisting.
Storing in silicone molds is a great way to keep your infusions
handy. We recommend the Herbal Chef Silicone Tray with Lid
to store infusions in recipe friendly portions of 2 Tablespoons
(30 mL). We also recommend rolling your infusion in wax
paper and then plastic wrap.
Remember to always store your infusions in the refrigerator!
For warranty servicing or customer service, contact us at
HerbalChefShop.com