Originally Posted by Satyros
I was wondering if anyone had tried something like this.
In cooking, it's called Ceviche', and fairly common in South America. Mostly used on seafood with lemon or lime juice, in which case the citric acid breaks down some of the protein, making the meat soft. Cooks it with no heat applied.
Interesting to see that it is viable for cannabis.
I have a recipe in an asian cookbook by Rick Stein that involves very finely sliced beef soaked in lime juice. The lime juice basically "cooks" the meat. I haven't personally tried but a friend of mine has.
There is a cannabis extract process that uses citric acid, that also decarbs. I have tried it and actually just remembered I still have some in the fridge!I read about it in a thread here. I will try and put up the link if I can find it.
EDIT: Gry post #4 has the link to the method I tried. Here it is again.