Enjoy ur site. I like the mason jar technique. I bought a cold brew coffee filter that inserts into the larger mason jar. Put ur weed into the inside of the strainer filter. Holds a oz or more. Put whatever oil or butter into mason jar with water. For the lid of mason jar I took a skinny nail and made 2 very small holes into the top. Now no need to burp the jar. The build up has a place to escape. Next I put the mason jar into my pot fill it with water enough to come up past my material level …then put my sous vide into the pot. I set my temp at 190 and set my timer for 3 to 6 hours. Does pretty damn good. I do restrain what’s in the filter and run hot water over it. The crock is also a preferred choice. I own a magical butter, a levo…save ur money folks they are glorified crock pots with a hefty price tag.!! Save ur $$ and get yourself some flower or other herb source. The ardent is good, just a little on the small side and the tcheck is also good to have. It takes the guess work out. Also if possible I would like to see a good easy way to infuse chocolate, milk and white and a easy potent hard candy. You do a great job on bringing Info, good solid info to the masses. Today here in Philly I saw on the news they are finally going to put recreational on the table for discussion we do have medical. They are also supposed to discuss reducing sentences for those who have been convicted. Hope to see this soon. Anywho yada…have a great day and keep it coming…
Strain the oil.[5] Do this while the oil is still hot for best results. You can strain the oil using a wire strainer to remove the larger pieces of marijuana. If you still have solids you want to get rid of, strain a second time through a coffee strainer. This will take a lot of time so be careful and patient. You may want to do small batches while you continue to simmer the mixture.
 Cut the avacodos into small chunks so that they’re easier to smash. Place them into a large mixing bowl and with a fork or bean smasher, let the smashing begin. (Smash to desired texture) Next cut the tomatoes, yellow onion, cerano chili, and banana peppers into small squares. Finely chop the beautiful cilantro. Add everything in with the avacodos and mix together lightly.
Marijuana oil — AKA canna-oil,  or weed oil to use a more slacker term, is a staple of  many cannabis recipes.  Since THC, the psychoactive component in marijuana, is fat soluble, edible oils make ideal ways to bond it to food.  Likewise marijuana oils are the backbone of many medicated foods.  With these staples stored in your refrigerator or freezer you’re always ready to cook with cannabis.
No! Not fir vaping. You never vape anything with cooking oil. If you want to vape straight rising…buy a vaporizer like a YOCAN EVOLVE PLUS. IF u want to make ejuice…without nicotine…you need to buy vg…..vegetable glycerine and small bottle if pg. Google it. Any vape supply sells it. U can get a liter of vg or pg for about 10.00. only safe way to vape. Vg and of vaporizes at high temps. If u Vaped oil…..cooking oil….you are basically putting hot oil in your lungs and it will stuck to hair follicals in lungs…would basically clog up your lungs and your lungs could not function or filter normally.
The main concerns when decarbing, according to McDonough, are burning the cannabis or toasting it too long at too high a temperature. She recommends checking on it frequently and stirring it up if it gets too brown around the edges. The THC will evaporate at 392 degrees Fahrenheit/200 degrees Celsius, and at higher temps the THC starts converting to cannabinol, or CBN, a cannabinoid known for making people sleepy.
Ok, im not dising the people who wrote this book they are good recipes, just don't pay attention to how much of some ingredients to use. I don't think they proof read this book before publishing it. if they did they may have been adjusted. I cook a lot and know off the top of my head you don't use the amounts of baking soda and powder for a basic muffin or pancakes mix as printed, tbls instead of tsp makes a big difference in baking. but nice effort, I think more in-depth explanations on how to make the basic ingredients you need to have, before attempting your culinary creations, would be more beneficial then the messed up recipes in this book.
Cannabis infused cooking oils, commonly referred to as canna oils, are popular among many medical marijuana patients and caregivers looking to infuse everything from salad dressings to dipping sauces to baked goods. Most oils are vegan-friendly and extremely easy to add into recipes with savory meals like steak or chicken. Additionally, infused cooking oils may serve as a healthy substitute for butter in many recipes. These factors make marijuana-infused cooking oils a must-have for most medical marijuana patients when it comes to cooking with cannabis at home. How to Make Cannabis Infused Cooking Oil (Canna Oil) Ingredients 6 cups extra …
Now pour your bread mixture evenly into your 2 greased loaf pans and bake in preheated oven at 350* for 55 minutes. A toothpick can be used to check if your bread is done. When toothpick comes out clean your bread is done. If it doesn’t it will need another 5-10 minutes depending on your oven. If your bread is done remove loaves and let cool on a wire rack. This bread does great for freezing and tastes just as fresh once defrosted.
Mary Poppins wasn’t just blowing smoke when she sang, “Just a spoonful of sugar helps the medicine go down.” There’s proof lining the shelves of dispensaries across the country, and the choices in infused edibles have never been better. But for some patients, it’s more complicated than choosing between Dr. Robert’s Chocolate Trip Cookie and Compassion Edibles’ Traditional French Chocolate Tainted Truffles. People with special dietary …
Once the peaches are off of the grill, let them sit for three minutes to cool down and then cut the halves in to smaller pieces and place them on top of the salad. If you have access to the OG Mango Fruit Slab, you can put the pieces on top at this point. If you have opted to use cannabis olive oil, drizzle some over the top of the salad, toss, and serve!
I am the only person I know of who does not recommend you finely grind your weed. I do not understand whay so many people are obsessed with finely grinding the plant material. What you are trying to extract is ON the plant, not in it. The more grinding, the more plant particulate in your food and the yuckier the flavor, IMO. I use a coarse hand grinder or my fingers to break up the plant material, no more.
Yes indeed, it is important to dose homemade edibles accurately! First, let’s cover a couple of points about butane hash oil (BHO), safety and health. Double-check the laws to make sure you are legal to make BHO at home. The Colorado state law (HB 15-1305) that went into effect in July 2015 bans the manufacturing of marijuana concentrates by an unlicensed person using “an inherently hazardous substance” such as flammable butane. Unlawful manufacturing is now a Class 2 drug felony.
Great recipe choices and I like the dosage information. The book has clear explanations of the correct mindset to have when cooking with Cannabis, take it slow, It's an attractive book with the content I want. The recipes are more like comfort food to me, but I like that. Somebody stated in a review that the recipes were weak. They are supposed to be. There are too many variable that change the effect: quality of product, tolerance of the person consuming the food, etc. Cooking is about enjoying the food and experience, not getting blasted. It's not cool to lose control. Anyway, great content and great approach to the subject matter. Thank you, High Times.
Unlike inhaling cannabis, where cannabinoids enter the body through the lungs, edibles introduce cannabinoids through the gastrointestinal tract, resulting in long-lasting and intensified effects. The intensity level varies depending on the dose, the type of cannabis product used, your own body and even how much other food you’ve eaten, as the effects can be stronger on an empty stomach. Depending on how the body metabolizes the cannabis, it can take between 30 minutes and two full hours before the you notice effects. We recommend not consuming more than your initial dose before the entire two-hour window has passed to ensure you don’t over-medicate. The oral consumption of cannabis is one of the strongest ways to take your medical cannabis and it’s very easy to overdo it, especially when just starting out.

Enter JeffThe420Chef. The Los Angeles–based culinary artist, whom The Daily Beast called “the Julia Child of weed,” has been teaching people how to make gourmet meals with cannabis for nearly two years. A longtime cook and marijuana enthusiast, Jeff was inspired to combine the two after a friend’s mother became sick with cancer. She didn’t like to smoke, and couldn’t bear the weed-heavy taste of pot brownies, so Jeff started experimenting with a wide range of recipes that would deliver the benefits of cannabis without the strong taste.


Wolf learned about food at friends’ homes and on vacations, which featured pit stops for roadside delicacies like fried apple pies. After college, at N.Y.U., she ran a catering business, then studied at the Culinary Institute of America, where her nickname was Noodles. She worked in several Manhattan restaurants, including the River Café and a small Upper East Side place called the Wine Bistro. In 1980, she met Bruce, who turned her on to food styling, the art of preparing food for photo shoots. She started doing freelance magazine work, writing recipes for Self, New York, and Mademoiselle, then moved to the parenting magazine Child, where, for nineteen years, she wrote a monthly column on family-friendly recipes.
Andrea Drummer, Le Cordon Bleu graduate and owner of L.A.’s Elevation VIP, offers home cooks a chance to step up their cooking game by treating cannabis infusions like the culinary art that it truly is. In her cookbook, she explains the nuances of flavor profiles in specific strains and ways to pair them with food. For readers interested in elevating their dishes and bringing a touch of fine dining into kitchen, this cookbook will not only deepen your appreciation for an excellent dish, but also challenge you to improve your skills and techniques.
Hi Jimmy, I first want to tell you that you are doing nothing wrong. If what you are doing works for you then that’s great. After telling me where you live and how you make your medicine proves to me that all the gadgets and gizmos out there to “properly” infuse your edibles are really unnecessary. The short answer to your question is, yes you can gain a bit of THC by decarboxylating your cannabis first. However, because you bake your cookies, there is some decarbing going on during that process too. But decarbing, before you cook with it, won’t hurt. My method is to place the cannabis in an oven safe baking dish, cover and put in the oven for 20 minutes at 240 degrees. That’s it. To answer your 2nd question, Yes, using your niece’s oven where you have control over your temps will help ensure proper decarboxylation and cooking of your “beetles.”

According to the Arcview Group, a market-research firm, the legal-marijuana business in Canada and the United States did almost seven billion dollars in sales last year. Arcview estimates that the industry will grow to more than twenty-two billion dollars by 2020. These profits have brought innovation. Cannabis can now be vaporized, absorbed under the tongue, or smoked in a hyper-concentrated form, a process known as dabbing. Edibles—a category that used to begin and end with the bone-dry pot brownie, served in a college dorm room—have been undergoing a particularly marked revolution. The finer dispensaries in Boulder now sell cannabis-infused candy, breath sprays, spritzers, and savory foods, from bacon to smoked salmon. In Los Angeles, thrill-seekers are paying as much as five hundred dollars a head to have a cannabis chef cater multicourse meals, pairing different cannabis strains with their culinary complements (heirloom-tomato bisque infused with a lemony Sour Diesel, for example).
What better stoner treat to make in the summer for when the heat really hits? Popsicles are always a hit, it doesn’t matter what age you and your friends are or what time of year it is for that matter. If you whip these babies out at a backyard gathering in the summer, you’re sure to be a huge hit. Plus, since they’re medicated, people will be able to enjoy your party that much more. And if you don’t feel like sharing, you don’t have to and you can eat this tray of six popsicles all to yourself.

Take the orange juice concentrate, kief/hash, milk, vanilla, and sugar in to a blender. Puree the mixture until it is smooth, with a bit of froth at the top. Gradually add in the ice cubes, continuing to puree in the blender. The drink should be a smoothie like consistence, thick but not like ice cream thick. Pour in to a container and serve. Remember, the amount of kief/hash given is only an estimate. You can use more or less depending on your tolerance and personal preference. Please also remember that ingesting marijuana this way effects people differently than others and if new to edible cannabis, try smaller amounts and gradually increase as you know how it effects you.


 Now let it cook on the grill for about 8-10 minutes or until the insides are no longer pink (when checking for pinkness, pick the largest part of the chicken). If you like your grilled chicken smothered in perfectly sinful sauce, use 2 cups of honey BBQ sauce with 2 teaspoons of canna-oil and stir together, it adds a great finishing touch. This is what you would call a gourmet way to get blown, bon appetit!
Squeeze and pat dry your thawed wings until you have them as dry as you can get them. Combine all of your dry ingredients (salt, garlic powder, cayenne pepper, onion powder, paprika, pepper, and flour) into a gallon sized sealable plastic bag. Once you have all the dry ingredients mixed in your plastic sealable bag add your wings, seal the bags, and toss until the wings are evenly coated with your flour mixture. Now place your coated wings on a cookie sheet, cover with plastic wrap or aluminum foil and refrigerate for a minimum of one hour. This step can be done the night before which is awesome!
As always, be sure to preheat your oven, this time to 400 degrees. Take a large mixing bowl and combine salt, pepper, medicated trail mix, flour, cannabis, can cheese. Mix everything together well. Be sure to clean your salmon pieces well and then coat them in the flour mixture and set them aside on a piece of tinfoil or wax paper. Using a 9×13 baking pan, melt the cannabutter in the oven that you’ve already preheated. Once the butter is melted, place the salmon steaks on the pan and baste the side facing up with some of the butter in the pan. Bake them like this, uncovered for about 15 minutes. Turn them over and turn the heat in the oven down to 350 and bake them for another 15 minutes or until they’re tender. Serve them while they’re hot, possibly with a side of cannabis seasoned veggies!
During Saturday's class, Charley Wheelock, the chocolate maker who taught Sugar High with Hukill, gave students a brief history of chocolate before diving deep into his passion for infused goodies. He initially got some flak from other chocolate makers when he said he wanted to partner with Serra. But pot culture is here for the long-term, and he’s determined that his kitchen be at the forefront of that movement. 

Mary Poppins wasn’t just blowing smoke when she sang, “Just a spoonful of sugar helps the medicine go down.” There’s proof lining the shelves of dispensaries across the country, and the choices in infused edibles have never been better. But for some patients, it’s more complicated than choosing between Dr. Robert’s Chocolate Trip Cookie and Compassion Edibles’ Traditional French Chocolate Tainted Truffles. People with special dietary …
Cannabis Oil – Stovetop Method:  Place oil, cannabis plant material, and water in a large lidded Dutch oven on the stove top.  Bring to a boil, reduce heat to very low and simmer for 2 to 4 hours.  Take care and monitor the liquid level often, adding water as necessary to always keep at least 3 cups in the pot.  Simmering marijuana on the stovetop is very aromatic.  If you’re worried about nosy neighbors wondering what you are up to, cook other strong smelling foods such as roasting garlic at the same time in order to help camouflage the smell.  Better still, use a slow cooker.
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.

There are two main ways to smoke hash oil, one is with an oil rig, the other on a spliff or joint.  Smoking hash oil with an oil rig is the same as smoking other wax dabs with a rig.  The basic process is described on our page here: https://www.ncsm.nl/english/best-ways-smoke-wax-dabs  You will need an oil rig, titanium nail, butane torch, and a carb cap.  Super heat the nail, apply the hash oil with the dabber end of your carb cap, cover nail intake with the other end and suck in the smoke.
If you’ve ever used a tincture and tried to mix it in a drink, you’ve probably noticed it doesn’t mix all that well. Why? Pot isn’t water soluble; it’s oil soluble. So you’ll do best using a high-fat oil, like coconut oil or canola. You can even use olive oil. Keep in mind, however, that canola has a higher boiling/smoking point than coconut and olive oils.
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