Cannabis Oil – Slow Cooker  Method (best choice): Add oil, marijuana plant material, and water to the slow cooker and cook on low for 4 to 8 hours.  I know some cooks who cook their oil for as much as 2 or 3 days in the slow cooker.  Feel free to do so if you choose.  It seems like overkill to me and after having tested longer cooking times, I found no improvement in quality or potency.  In fact, I noticed a stronger herbal flavor and not much else.  You can actually cook for less time, just make sure your mixture has time to come to a full simmer.
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.
Wolf places herself in the last category, but she admitted that her heart is with the hippies. She seemed troubled by the men of the Trichome Institute. Though they were obviously “passionate” about cannabis, she worried that they were a marketing operation. “ ‘Budtender’ classes online!” she moaned. She especially disliked a plan to regularize the grading system for cannabis. “To me, it’s like picking a baby,” Wolf said. “Like saying, ‘Well, you definitely want your baby to be blond, but maybe with green eyes.’ It feels so removed from the community aspect of this business. It’s making it soulless.”
If you’re new to preparing food with pot, you might as well start with a cookbook that has the word “easy” in the title. Author Cheri Sicard ran a popular recipe website for years, so it was a natural transition for this marijuana activist to write a cannabis cookbook. The Daily Beast once called her the “Martha Steward of Weed,” and until Stewart herself writes a book — and really, we all know it’s coming — “The Easy Cannabis Cookbook” will do nicely. Sicard thinks marijuana is the “unsung superfood,” and adds it to everything from apple-stuffed pork chops to lemon blueberry scones.
 Fill the cupcake tins with the batter about 2/3 of the way full to leave room for your THC treats to fluff up and be pretty. Put them inside the oven and let them hang out in there for about 17-20 minutes or until completely cooked in the middle. (Poke a toothpick in the middle of the cupcakes to check, if the pick comes out clean with no batter then they’re done) When they’re finished in the oven let them sit for 5-10 minutes to cool. Now it’s time to hand out these yummy marijuana chocolate cupcakes and get couch locked. You says you can’t have you cake and get high too?
Generally speaking, lower cooking temperatures are better. THC is completely degraded at temperatures in excess of 392 degrees F although it starts to break down long before that. Since water boiling never gets above 212 degrees F, I always recommend adding water when making cannabis infusions (see point 2 above).  You will also need to pay attention to cooking temperatures when using the infused butter and oils, or when cooking with marijuana concentrates. Do not use infused marijuana oils for direct sautéing for frying. If you are making something battered, make sure the medicated part is inside the batter. You can cook at oven temperatures up to 375 degrees F, as the food itself will not get that hot.
Decarboxylated cannabis can (and has been) infused into a spectrum of household ingredients, from avocado oil to bacon fat, although some may be better conduits than others. In a trial where she infused and tested a number of vehicles, McDonough found that clarified butter and coconut oil produced especially potent solutions. Her hypothesis as to why? Saturated fats like butter and coconut oil are better able to absorb THC than monounsaturated fats like olive oil. “We’ll need to do more study,” she writes, “but in the meantime, all of you cannabis cooks at home can rest assured that using clarified butter or coconut oil for your cannabis infusions will result in a potent and cost-effective infusion.”
“My parents were a great introduction to the rest of the world, basically,” says Sayegh, who hopes that finely prepared food combined with the capacity to discuss the molecular structure of cannabis will help strip away the stigma of a plant still federally classified alongside heroin as a Schedule I drug. Far from a scourge, Sayegh and others see immense medical and economic potential in the herb.
As far as straining, I use a spatter screen (normally used over frying pans to stop spatter, they have a much finer weave than a strainer or screen colander). Just put it over the top of a pan and pour. Easiest way I’ve found and I lose way less oil than using any kind of fabric. After it stops dribbling, I press it, then pour boiling water through it and let drain then press again. Of course, anyone can rinse it as many times as they want, but one additional drain this way usually ends up with very little oil in the drained liquid, so I only do the one. I heat the water and oil again on a low heat, only up to a low boil, which mixes the oils, then shut it off and let it cool, gently transfer to fridge. When it is solid, lift it off the water and I have a translucent butter, very little color, almost no plant material because it settles, along with any other solids, on the bottom of the pan. If, by some chance, it comes out dark with material, it can be put in a half-gallon or so of water and heated again to a low boil, then shut off and left to settle and cool once more. Fridge it, when it’s solid, even cleaner butter.
Process: With burner heat on Low combine 2 cups water, 1/3 cup coconut oil and 1 gram High CBD Hash Oil into a medium saucepan. Keep the heat below bubbling as to keep all cannabinoids available for consumption. Heat gently for 30 minutes, stirring occasionally as the hash oil dissolves into the oil. Place saucepan in the refrigerator or transfer contents into a large enough dish to contain the water and oil and place in fridge. Allow oil to harden and rise to the top of the container (overnight is perfect). Remove hardened oil from water and dispose of water. You now have 1/3 cup of CBD infused coconut oil.

So to take the taste out, you basically have to extract as much of that stuff as possible by soaking the bud for a couple of days in distilled water, and then after that, blanching it. By blanching, you're basically getting a much purer flower to start with and later to infuse into your butter or oil. It's still going to smell like cannabis, but if you cook with it, you won't taste anything. Most canna-butters are usually green or even black. Mine is yellow.
 Cover them with plastic wrap and let it sit in the fridge for about 2 hours or longer. (The longer it chills in the marinade the better the taste and the high) After the time passes, preheat your grill to high heat and pour some of the chicken juice on the grill to oil it up and further cook the flavor into the legs. Now put the chicken on the grill and pour the rest of the mixture over top it right after throwing it on the grill.
Here’s what I would do to try to salvage it. Filter the sludge out as much as possible, use a cheesecloth-lined strainer or even better a fine mesh bag like used for making nut milks. Then put the remaining butter and water in a container and put it in the fridge or even freezer. The butter should separate and harden on top. Hopefully, you will still have something you can use. It’s probably not going to taste very good, but you should be able to salvage something.
Sayegh knows that THC in the kitchen has an image problem outside of the cannabis world. People dismiss it as a gimmick, something just for mega-stoners, or an opportunity to rip people off. Even Sayegh’s family balked at his career path. They weren’t thrilled when he dropped out of college. They were double un-thrilled when he remade himself as an infused-food gourmand. His mom booted him from the house and told him to stay away from his little brother. But even they’ve come around.

I messed up a batch. I’m hoping I can save it. I have a MB2 machine, but I didn’t have enough “stuff” (butter and buds) to get the the minimum fill line on there. So I added water to the minimum fill line. I also added some lecithin. Now I have a watery, sludgey mess. Can I put it in the oven at like 220 and evaporate the water, or is the whole batch jacked?


The Bitchin’ Kitchen’s tenants represented a cross-section of this world. There was a businessman who had raised venture-capital funds to start a candy operation, and a married couple from Ohio who had saved their money and moved to Oregon to start a strain-specific cookie company called Titan’s Kind. Then there was the facility’s owner, a no-nonsense middle-aged woman named Nancy Jones, who started out as a living-room farmer with six plants. “I’ve been growing for nineteen years,” she told me. She is now involved in several enterprises, including Badass Dabs, which makes concentrates and extracts. She handed me a sample of her newest product: a vaginal suppository, which treats pain from menstrual cramps or endometriosis. It looked like a large vitamin. “It’s fifty milligrams of THC, seven milligrams of CBD, and coconut oil and beeswax. All organic,” she said.

What could be better then enjoying your summer nights with this dish? For those of you who love fish dishes in the summer, this recipe will be for you! This amazing dish is easy to prepare and will give you an amazing medicated salmon that your friends will absolutely adore. The following recipe will make four servings so if you plan on making it for more or less, be sure to adjust the ingredients accordingly.


Drummer, like many cannabis chefs, works closely with a trusted supplier that tests its products for potency in labs. Once she creates a butter or an oil, she then has that product tested. Finally, diners are presented with menus that describe the dosage of each dish. She tries to keep four-course menus at “well under” 60 milligrams of THC, spread out over a leisurely meal so that diners can indulge. For comparison, “legal state” Colorado considers 10 milligrams to be a single dose. The effect of a single dose varies from person to person, and from smoking to eating.
An important step, decarboxylation, will maximize the THC content of the plant material you use to make concentrated oil. Catalano recommends  baking plant material at 220 degrees for 25 minutes. “Everyone has a different time and temperature for their methods. I prefer that time to preserve terpenes during second processes after the butter is made such as baking,” she says.  BHO can also be decarbed after it has been made by putting the BHO into an oven-safe, parchment paper-lined Pyrex dish and heating it at the same temperature for the same time.
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.
There is no easier way to ingest too much marijuana than by eating it. Sometimes people are impatient and think “it’s not working” and eat more. By the time it all kicks in they have overdone it. While “overdoses” are not dangerous in that they are never fatal, they won’t shut down your organs, they can make you feel anxious, paranoid, and/or disoriented. Dosing edibles is somewhat of an art, a lot of factors need to be taken into consideration and people’s tolerances run a wide range. An amount that one person does not even physically feel might be enough to make someone else experience couch-lock for hours. When cooking with marijuana, especially new plant material you are not familiar with, it’s a good idea to vape or smoke a little to get general idea of its potency.  Keep in mind that cooking can intensify potency somewhat. If you do find a batch of your edibles is more potent than you intended the remedy is easy – eat less! Learn more about dosing when cooking with marijuana at this link.
"Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture, as befitting the magazine's 40-year legacy. For those people who require medibles in their own lives or make them as part of underground compassionate care groups...the book is a highly useful tool." -Houston Press
Take 1/4 or 1/2 teaspoon of your oil as a personal dose and add it to a food or drink. Wait an hour and see how you feel. This will help you determine what an appropriate single dose would be. Once you’ve determined how much oil yields your desired effects, multiply that dose per serving if making a shareable batch (if making a cake, pizza, a pitcher, etc.). Or simply scoop that perfect dose onto each individual dish (if infusing a plate of pasta, a cup of coffee, a piece of toast, etc.).
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