“Cornering” the bowl means lighting the edge or a quadrant, rather than the entire surface.
Melt 2 sticks (½ lb) of high-fat butter in a saucepan on medium-high heat. Add 1 gram of decarboxylated kief and stir until it is completely dissolved. Use a spatula to transfer the butter to a heat-safe dish. Once it cools, cover it and store it in the fridge for up to 2 months.
Don’t substitute wax paper for parchment paper as the kief will stick to the wax.
The hash is done when it is compact and no longer sticky. You can smoke it in your preferred manner, or use it in tea or as a food seasoning.
