One of my favorite kitchen appliances is the sous vide. It cooks meat to perfection, and I can just leave it alone to do its thing, without worrying about stuff getting overcooked or setting the house on fire.
There is a website, sousweed.com, that focuses specifically on cooking with weed in a sous vide. They have a lot of great recipes, but I was skeptical about the quality of decarbing and infusing with a sous vide. Due to the nature of water, it can only get so hot before evaporating off into nothing, and other decarb methods require temperatures around 225° Fahrenheit.
According to Monica at sousweed.com, you can get a good decarb at 194°F by just extending the time a bit. So, I put her to the test! Did it work? Did I get high? Is this method worth it? You be the judge!