As Hukill demonstrated how to make the perfect pot brownie Saturday afternoon, Basil leaned forward in his seat and asked if cannabis could be infused into foods other than desserts. Before Hukill could answer, other attendees – many of them Portland residents who have played with cannabis in their own kitchens – piped up. Toss Brussels sprouts in cannabis-infused butter, one suggested. Find an online recipe for cannabis-infused simple syrup, said another, and have fun mixing cocktails.
Once your wings have been chilling in the fridge and you’re ready to bake them preheat your oven to *425 degrees. Lightly grease a cookie sheet with olive oil or cooking spray and set aside. Melt a ½ cup of cannabis butter on low heat. Once your cannabis butter is melted turn heat off and whisk in ½ cup of hot sauce. Separate your hot sauce and cannabis butter mixture equally into 2 separate small bowls and set aside.
In the early days, Wolf tried selling baklava at Oregon dispensaries, which baffled the medical-stoner crowd. “We were catering to the lowest element of pot smokers,” Wolf said. Since then, the audience has changed: sophisticated consumers are known today as “cannasseurs.” They appreciate savory foods, not only because savories avoid cliché—“everybody infuses desserts,” Wolf said—but also because many medical-marijuana users are diabetic, or avoiding sugar for other reasons. Wolf recommends having a bottle of infused salad dressing or pesto on hand. “Infusing a pesto is so easy,” she said. “You can make a bunch and toss it with noodles, and you’ve got a delicious meal.”
Hello from the Yukon Territory. I’m a senior citizen and relatively new to this edibles game. I’ve started growing my own, outdoors, without too much fanfare. My plants (about 1/2 doz) make a few buds, that are far from high quality. All I do is dry my plants, grind them up in a food processor till close to the consistency of flour, and make small cookies. I use a half teaspoon for measuring the batter–cute little green ovals. My niece and I call them “beetles”. I’m happy with the buzz I get, and it helps with a few aches and pains I get from my senior age, but reading here and elsewhere, I see there is a lot more to the science behind it all. I’m also realizing that a lot of you may find it perhaps crude that I just cook with the pot the way I do, but I’m happy with the simplicity, and will probably continue with this method. However, do I deduce correctly, that my finished product will be better if I heat my dried and ground pot first in the oven, for 20 minutes at 250 degrees, before I make my beetles?
Those statements have nothing to do with the other. First off hash does have smell and taste, that’s one of the reasons we love it, so not sure where you are getting that. Hash is made from kief that has been pressed, so decarbing happens in the process. If you are going to smoke it, you don’t need to decarb, but for cooking you would. Hope this helps.
Have all equipment ready because you have to move fast to make candy. Drop your water, corn syrup, and sugar into your saucepan and cook on high until the sugar dissolves. Now drop to medium heat for 15 mins then check with the thermometer until you reach 300 degrees Fahrenheit. Now remove from heat and add your drops of green food coloring, canna oil and peppermint flavoring. Pour your liquid into the pan and let it cool. Once it is semi-hard, use your molds or scissors to cut it into your desired shape. If you have used a half ounce of weed in your oil, cut into 14 or 28 pieces the size of a jolly rancher. Now toss the pieces into the pan buttered with canna butter or oil and get them nice and greasy. Next, take your baking dish and cover it in powdered sugar. Take the greasy candy pieces and roll them in the powdered sugar. Next, insert the lollipop sticks and let your candy harden. Now you have weed lollipops with the appropriate doses. Each lollipop is a bowl of smoked weed. Use this simple recipe and you will impress your friends and have a great way to enjoy the effects of marijuana without smoking, and without having to eat cookies or brownies. Even though it’s sugar, you will tend to take in fewer calories with candies than with baked cookies.
Put the water, marijuana, and butter into a large pot and bring to a boil. Reduce heat and let simmer up to five hours. Turn heat off and run the mixture through a fine metal strainer or cheesecloth into a bowl. Squeeze cheesecloth to remove whatever butter you can from the marijuana. Discard the weed when you’re done. Put the bowl of hot water and butter in the fridge or freezer. When the butter hardens, dump out the water, microwave the butter a bit, and then transfer to a Tupperware container. The butter will keep for several weeks.
“If you’re stoned, it’s highly entertaining,” says cannabis chocolatier and co-host Vanessa Lavorato. The summer before Bong Appétit started filming, Lavorato says she slowly built up her tolerance to edibles, so she could better handle herself while stoned on air. In the end, all her hard work didn’t matter much. “You can’t hide it. You’re just really high on camera, which hopefully is funny for people.”
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.
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.”
Depending on how many baked goods you’d like to make, it should be somewhat easy to divide it up accordingly, once you’ve determined how many mgs of THC you have in your batch. The maximum legal amount in recreationally available edibles ranges from 5mg to 20mg per edible, depending on state law, however you’re not bound by these limitations. If you’re not sure about your perfect dose or are inexperienced with edibles, 3-5 mgs would be a good starting point.
It was the Instagram account—where he posts things like artfully plated cannabis-infused foie gras custard with blackberry gelée, fish with radish marinated in a cannabis-vinegar blend, and peppercorn-crusted strip steak in a medicated Cabernet Sauvignon reduction—that led to his first private dinner. Things snowballed from there. Now, in addition to his restaurant ambitions and dinners, he’s gearing up for a TV show he describes as “Anthony Bourdain meets Bear Grylls”. The restaurant alone has presented a list of challenges not faced by traditional restaurateurs, from training cooks and waiters to work with cannabis to finding a landlord willing to rent to him.
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.”
After you’ve mixed the cake batter, divvy it up between the six empty containers. Now, add the food coloring. Since the coloring only comes in four colors, you’ll have to make orange and purple. I only used six colors but I was also more interested in making the Rasta colors rather than the rainbow. So make your colors, and make sure to mix them together well. You can change the way the colors look by adding more or less of the coloring. Don’t add too much or you’ll end up with some hockey pucks because the colors don’t look very colorful if you add too much.
Thank you for pointing that out. I will go in and rewrite to avoid confusion. You DEFINITELY want to decarb if the hash will not be cooked. If you are using hash in a cooked dish, the process of cooking can decarb it, HOWEVER, for maximum potency I recommend decarbing first in either instance. A medical marijuana provider friend of mine in WA state did an experiment by making 2 pans of brownies. In one he used kief that had not been decarbed, in the other kief that had been decarbed. Even though the process of baking the brownies will debarb some of the THC, he found the pan of brownies made with the kief that had been decarbed, lab tested about 30% higher than the other. SO my motto is decarb first in either instance.
Oatmeal cookies provide such a hearty bite that it’s hard not to fall in love with them, especially when you’ve got oats and raisins falling out of your mouth. Raisins and oats are both good for your health and so is cannabis. So it’s only right that they join forces to produce this super cookie. So if you love eating, and you love Mary Jane it’s time to start cooking!
After making several batches of cookies over the past year, in my opinion decarbing your weed before making butter might not be necessary. I noticed a weaker high when eating a decarbed cookie vs and undecarbed cookie. This is all anecdotal but that’s how I feel. The cooking process while making the butter which is a 3 hour long boil and while the cookies are being baked, should be enough. But those cookies jack me up more than any other edible I have ever purchased. I will always make my own.
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.).