3 Ways To Use Kief
“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....