Oils go rancid whether infused or not and exposure to light and heat can increase this. You are likely safe for 2 to 3 months at least. Store for 6 months or more int he freezer, then just remove the amounts you need when you need it. BUT be cautious that you have removed ALL the moisture after infusing. I have had coconut oil grow mold, even in the fridge, as I did not get ALL the water out.
Funny is relative. Funny rotten, throw it out. Funny like weed strain and use. Did you use water, if so this would increase chances of something growing that you don’t want in there. If it is just oil and cannabis and the cannabis in submerged, you might be OK. If you stored it in the fridge, you should be fine either way. I could not tell for sure unless I saw and smelled it. But when in doubt, my motto is always to toss it out. Sorry.
Adding water is optional not mandatory. I would not reheat with water at this point. Stain the plant material off, if you haven’t already. If there is a lot of sediment in the bottom you can optionally reheat gently over low heat and further strain through a mesh yogurt strainer to further clarify it, but again it is optional. Will it taste too weedy? That is a personal preference but it should likely be OK, especially if you use it in highly seasoned foods that have lots of other flavors going on (a coconut curry perhaps?). Good luck.
Start by preheating the oven to 350F. Then, combine the yeast and 3/4 cup of warm water. Let this sit for about five minutes to activate the yeast. While this sits, in a separate bowl, combine the salt, gluten free flour blend, and the baking powder. Whisk together until well combined. In the dry mixture, make a small well and add the yeast mixture, the olive oil, and an additional 1/2 cup of warm water before stirring well with a wooden spoon. Using more olive oil, coat a baking sheet and place the dough in the center. Working from the middle, press the dough outwards in to a circle. You want it to be around 1/4 of an inch thick. Place the dough in the over for about 25 minutes or until it begins to lightly brown.
The day after the dinner party, Wolf picked me up in her car, a Kia Soul in a shade called kale green. “The perfect Portland color,” she said. Despite her affinity with the city, she still thinks of herself as a New Yorker, and seems to enjoy shocking West Coast sensibilities. “People here are so earnest,” she said. “I once told a group of people someone’s baby looked like a tampon. They were, like, ‘I’ve never heard anyone say that out loud.’ ”
JeffThe420Chef is considered one of the finest cannabis chefs in the world. The Wake and Bake Podcast host specializes in foods that are high in THC and CBD, but low in that heavy cannabis taste that some people find off-putting. His book also provides instructions for strain-specific butters and oils. Known for his “pot Shabbat” dinners inspired by his upbringing in Orthodox Judaism, “The 420 Gourmet” has plenty of traditional kosher recipes, including his famous potato latkes with canna-pear crème fraiche.
This author is clearly NOT a cook or baker. Too many questions left unanswered in these recipes, such as "place the dough in a greased pan". How big and what kind of pan? Placed doesn't tell us if one should roll out the dough, pat down into the pan or what the dough should appear like when its done? Too much is left to chance here, including NO measurements for some ingredients! If one is already good at baking, one can possibly wing it with these recipes, but who wants to do that with their weed?
One more point I should make. I live in the bush, and only have a wood cookstove to do my baking in. The oven temperature is hard to control, and I realize now that that is an important consideration. So in future, I’ll do my baking in town at my niece’s place, in an electric oven where I can control the temperature better. So if you suggest that I should heat my pot first for 20 min (decarbing, I guess), then can you suggest what temp, and for how long I should bake the little critters? Thanks in advance for your help. A very informative site!
Corinne Tobias, a home cook who writes about cooking with cannabis on her blog Wake + Bake, described an experience in which she ate half of an infused grilled cheese sandwich and got “super crazy ridiculously messed up.” She wrote that she felt like she was “melting into the floor” and spent “half of her afternoon” asking for reassurance that she was not dying. “When I first started cooking with cannabis,” she writes, “I had no idea that it was going to be such a struggle to predict the perfect dosage. I’d make oil using the same method, but every time I harvested a different strain, my cannabis oil would be stronger or weaker and I had to spend a day or two as a human guinea pig, slowly testing my oil until I knew it was just right.” Now she is a fan of the tCheck, a $299 home potency tester.
I don’t know about any of you stoners out there but I personally love Goldfish. I really just love snacks. I also love the fact that not only are stoners incredibly brilliant when it come to making snacks, but the recipes always seem to be so simple that everyone can try them in the comfort of their own home. The following recipe will not only let you make your own Goldfish snacks but they’re medicated. These make perfect solo snacks or (since they’re moldable), for parties. Trust me, these little crackers look really good on a plate. Enjoy this recipe for medicate Goldfish crackers, my fellow stoners!
Let's just say you took your weed and put it into a crock pot, like a lot of people do, with some butter, oil, and water and let it simmer. What you're really doing, in addition to simmering all of those cannabinoids into the butter and oil, is also adding in any impurities that are in that bud. So anything that tastes really bad could be something as horrible as insecticides, or it could just be the chlorophyl, which also has a specific taste that's pretty powerful.
Heat up your grill on low/medium heat and cut your peach in half. Coat the fruit with the cannabis coconut oil that you have and sprinkle cinnamon over the halves. Put a piece of tinfoil on the grill and once it is warm enough, place the peaches on for about five minutes. They should be warm but not too hot. If they get too hot, they will turn to mush so be careful to keep an eye on them. While the peaches are grilling, you can quickly gather the ingredients for the balsamic vinaigrette. Put all of the greens in a large bowl and top it with the blackberries.
After bananas are battered, place them in the very hot oil and let them sizzle and get yummy until they turn golden brown in color. Leave them to cool on a plate with 2 paper napkins to soak up any excess oil. Once cooled, add a little more pizazz and sprinkle them with sugar and cinnamon. Or if you’re in the mood to be really naughty, serve with ice cream and indulge yourself in a banana sweet stone.
Help! I am looking for a way to use BHO in cooking. I don’t know the ratios. I have made cannabutter many times and made BHO, but I’ve never cooked with it. One ounce of bud to pound of butter and the edibles are good and strong. I have one gram of BHO from the same bud and would love to cook with it. I know it will be so much stronger so I am not sure how to use in a recipe. Your help is appreciated! –Chiefing Chef
Like any cannabis edible, your hash or kief infused food needs some fat, or alcohol, to help it metabolize effectively. If you do want to add hash or kief to a fat free food, be sure to accompany the food with another dish that does contain some fat, or wash it down a glass of milk, or coffee or tea with cream, or some other fat containing beverage in order to achieve a maximum effect.
The infamous weed brownie is infamous for a reason and incorporates two of the best things on the planet; brownies and weed. Brownies are a perfect baked good to share with friends and when you serve these they’ll be knocking down your door to get another taste of your bud brownies. Once you’ve whipped up a batch of these goodies, you might not be able to go back to regular box mix brownies again.
If you are a regular edible consumer or dabber and have a high THC tolerance, you can increase the potency per serving by using less butter. If you mix one gram of BHO with 70 percent THC potency into 1/2-cup butter (48 half-teaspoons), each serving has 14.6mg THC. If the same 70 percent potency BHO is blended into 1/4-cup butter (24 half-teaspoons), each serving would have 29.2mg THC — making an extra-strong dose.
I like this book and Cheri Sicard is like a weed wizard. Very helpful for a medical marijuana patient who is trying to learn to cook with weed. Only problem is I am having a hard time trying to determine the THC level for a tincture I made and the formula for dosing doesn't seem to give me a correct % for the amount of weed used and Everclear alcohol. BTW 95% Everclear is way too strong alcohol content. I would look to a less concentrated alcohol for future tinctures.
Next came the Dope Cup judges: Max Montrose, Jeff Greenswag, and Jim Nathanson. They work for a Colorado-based outfit called the Trichome Institute, named for the tiny crystal-like hairs that cover marijuana buds and leaves. Wolf ushered them into the living room, where smoking materials had been arrayed on the coffee table, including five cannisters with strains of marijuana from a local grower called 7 Points Oregon. “We have a Volcano”—a type of vaporizer—“set up and a couple of other things,” she said.
High CBD Hash Oil can be consumed orally through baked goods or raw foodstuffs. However, the High CBD Hash Oil is not activated; meaning consuming it raw may not give intended results. Consult a cannabinoid chart to target specific cannabinoids that could help your specific symptoms. If CBDa has demonstrated aid to your symptoms, then you may consume the High CBD Hash Oil in its raw form. If CBD is the target cannabinoid, then you should decarboxylase your High CBD Hash Oil. To “decarb” the Hash Oil it needs to be baked into something.
Hukill called 2.8 milligrams “perfect for a beginner,” adding that marijuana edibles are not meant to be consumed en masse. In other words, when you ingest edibles and get the munchies, reach for something else. Another tip: Remember that cannabis-infused foods take longer to get into your system compared to smoking or vaping. Give time for the high to hit.
States that have legalized recreational use, including Colorado and California, have reported in recent years an uptick in marijuana-related emergency room visits, because inexperienced users often over indulge. In Colorado, for example, the state recommended dosage is 10 milligrams of THC. But for Schaefer, an experienced user, “that is way too potent for me.”
When I arrived at Wolf’s house for dinner, she was puttering around the kitchen. The rest of the Wolf family—which is also a kind of professional support team—congregated in the living room. Laurie’s husband, Bruce, is a commercial photographer who takes all the pictures for his wife’s columns. Their adult son, Nick, works at an education startup, but his wife, Mary, a thirty-two-year-old Oklahoman, is Wolf’s business partner. She helps run their baked-goods operation, which sells a line of edibles under the name Laurie & MaryJane. Bruce made a joke about the family business: “They call us the Wolf Cartel.”
You technically can, but I wouldn’t. You aren’t really wasting it by tossing out the plant material after making butter because you have already extracted the good parts. Yes there might be a few trichomes left, but not much, so to my mind all this will really do is give you yucky tasting pesto. (I do make infused pesto, but I use cannabis infused oil). So feel free to give it a try if you like, but my recommendation is to toss the leftover plant material after extractions. WHatever you do, don’t put it down the garbage disposal (I learned that the hard way, seized up and had to call a plumber).
With 4/20 around the corner and more legalized recreational marijuana than ever before, both heavy stoners and first-time tokers are asking the same question when it comes to weed in the kitchen: What is the difference between cannabis oil and marijuana butter? While they do have a lot of similarities, confusing the two can have serious consequences—getting uncomfortably stoned, ruining a pan, or even wasting your weed. To truly understand their unique and similar qualities, we need to look at how they’re made, how they’re used, and where you can get them.
Now for the spice! Add the canna-oil, salt, ground pepper, Lawry’s seasoned salt, and last but not least, garlic powder. Then cut both the lemon and lime in half and squeeze one half of the lime and lemon in to the guac. Mix everything together, grab your favorite tortilla chips and look at your masterpice! Now all there’s left to do is dip, bite, and get high.
While historians have found recipes involving weed dating back to 15th century Europe and even 10th century India, pot brownies were introduced to pop (or should we say “pot”?) culture in the 1968 movie “I Love You Alice B. Toklas.” Objectively, the most common way to make weed-laced snacks is marijuana butter, but baking with cannabis oil can be even more effective. While these two products have many similar uses and come from the same plant, they’re produced and used in very different ways.
Hugh! I am so glad to have found you! I have been smoking herb for 37 yrs but am asthmatic and recently my lungs got so bad I HAD to give it up! After my lungs improved I researched how to make oil with herb but some of the instructions make no sense to me – wash the herb, dry it (or put it in a dehydrator?), wash it again, then roast it: all before cooking it with oil, in a special contraption, for 18hrs??? I consider myself a quick study & good cook so I combined a bunch of methods, took advice from some of the comments, simplified it & tried the following: I cleaned it (I buy it on the stalk with seeds in, leaves removed); chopped it in a coffee grinder – just like I would before rolling, fine but not powdery – roasted it on a cookie sheet in my oven at 250 for 1hr; put it in a glass bowl with coconut oil at a 1:2 herb to oil ratio; returned it to the oven & continued heating it at 250 for 2hrs. After it cooled I strained it using cheese cloth & used some in baking, some on crackers, some mixed with peanut butter. I found it best in the baking. I am currently living in the Caribbean and – after years of searching – finally found a grower/seller who provides me with very good quality herb at a great price (VERY hard for a non local to get). Pure coconut oil (commercial, not organic) is a helluva lot cheaper than butter here and I am on a tight budget so I am happy with this this combination/method. Also, the amount of herb that I would have smoked in 1 day made enough baked goods to last me 10 days!!! SO MY QUESTION, after all that (LOL) is, do you think I need to roast the herb before putting it in the oil? The above recipe doesn’t call for it but it does call for much more cooking time of the oil – and doesn’t mention oven heating, which I find easy. Alternatively, do you think I could cut the oil heating down to 1hr? I know absolutely nothing about science and I would like to make the process as efficient as possible. I guess it would be easiest to chop the herb, stalk seeds & all, but how would that affect the taste & potency? With my described method there was almost no smell when it was roasting alone or being heated with the oil, and no herb taste in the baked goods. And another thing: back in Canada a guy I used to buy herb cookies from told me to eat something small (like a 2nd, non-herb cookie) 15-20 minutes after ingesting as it would jump-start the high. I find this to be true but am wondering if it just works because I believe it will? Do you know anything about that? Lastly, I found that my baked goods didn’t fully kick in for 45mins – 1hr but the high lasted 4 – 6hrs. Thanks so much for any input you may have! 🙂