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Thanks. So many recipes call for a pot of water. Not sure why. I just use the butter for daily stuff, veggies, bagels, etc. Is there a reason to do it?

So I've been doing this basic recipe for years and recently discovered decarbing. That was a game changer. But I have never added water before. My stuff always comes out light green and clear, potent and lovely. Am I really missing out by not adding water to the simmer? And should it be cooked...