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.
When people think of brownies, they don’t usually think of them being too healthy. However, that thought is about to change thanks to the addition of hemp seeds in to the traditional brownie recipe. With the recent explosion of hemp knowledge and support, more and more people are beginning to incorporate hemp in to their diets, more specifically the seeds. The seeds of the hemp plant are the most helpful part, containing an excellent source of vegan protein, dietary fiber and all essential amino acids, plus the added benefit of antioxidants, vitamins, and minerals.
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.
Now he’s out with a book, The 420 Gourmet: The Elevated Art of Cannabis Cuisine (HarperCollins), that aims to teach everybody what he’s learned over the years. You’ll find detailed instructions on how to make your own cooking more green, as well as some of his trademark recipes, including Blueberry Canna-Coconut Waffles, Infused Wild Mushroom Risotto, and a Fakin’ “Bakin’” Veggie Cheeseburger. Jeff gave us some pointers on cooking with weed via telephone from his home in Los Angeles.
In those days, dispensaries catered to what Wolf calls “the medical-stoner community,” heavy users and people with chronic pain. The edible offerings were informal. “You’d say, ‘What kind of edibles do you have?’ They’d say, ‘Well, my grandmother makes these pot brownies. And my stepmother’s cousin makes these.’ ” The dosage was usually very high—over a hundred milligrams of THC in a single brownie. The taste was “dreadful,” Wolf said. “It was like somebody took a bud and dipped it in chocolate.”
This is a slightly healthier snack that stoners can enjoy… And get stoned while eating it as well! Toasted bananas aren’t nearly as bad for you as pizza so if you’re looking to stay a bit healthier, this medible is highly recommended for you. Not only that but it’s a good snack for a cold winter’s night and will distract you from the awful snowstorms some of us are about to deal with! And if you’re not going to freeze this winter, you can enjoy these snacks while laying by the pool.
Bake + get baked all holiday season with this special gift set featuring The Happy (happy!!!) Holiday Pot Cookie Cookbook by Dr. Seymour Kindbud and a trio of cookie cutters. Take your holiday traditions to a higher place with 25 recipes for tasty edibles in the form of sugar cookies, marble brownies and Mexican wedding cookies. A can’t-be-beat recipe for Ganja Butter, the cornerstone of all cannabis cooking, ensures that your sweets are equally delicious and mind altering. Perfect for getting through the holiday season with the best vibes ever. Hardcover.
Amateur edible makers will often talk about how strong their brownies are, but I don't think they really understand what that means. When I first got into this industry, I went to a dispensary with some friends who wanted to get some edibles. I was hesitant because I'd already had a bad experience with a highly potent edible that didn't taste good and I thought it was a waste of money for me. Meanwhile, my friend was like, "Oh, a 150 milligram brownie, I'll get that!" It was like $30, and I don't even think he knew what he had just bought.
Since this recipe is designed to be pretty stoney, your first step is to heat up your THC oil in a medium sized pan over low heat. Add in your keif as well and let it simmer. Never let the mixture boil, as you’ll lose precious THC to the heat. Allow to simmer for about ten minutes, stirring constantly and keeping an eye on it. You can add more keif in if you want or if you’d prefer a less strong end result, you can substitute normal olive oil for the THC oil. Remember that eating you cannabis effects you differently then smoking it and you should know your tolerance before making your edibles too strong.
When making your own edibles using dried flower, you first have to grind the cannabis flowers and bake them. If you’re making your own canna oil or butter, the recipe always starts with cooking the dried flower in the oven before it can be steeped in the oil. This heating process—whether it happens through a portable vaporizer or your kitchen’s oven—is called decarboxylation. In addition, accessory products like the LEVO and the Magical Butter Maker can help simplify the process.
Some stoners are too busy to wake and bake so preparing an edible in advance is a really good idea! What better way to start your day then with a medicated muffin! These are absolutely delicious and you can make them exactly the way you like them, including blueberry, and you can glaze them. This recipe is just for the muffins, which you can bake and wrap individually so that you have a guaranteed wake and bake every day.
5. Refrigerate the amber liquid overnight. The butter will rise to the top and become firm again. Scoop the butter from the top, and voila! Your Cannabutter is ready to use in any of your favorite recipes as a butter or oil substitute. Keep the remaining amber liquid to cook with, as it will contain residual THC. Use it in sauces or to boil noodles – the sky’s the limit.
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.
So yeah, testing this hash butter made me melt into the floor and feel like I just wasn’t going to make it to see another day. Let my mistake stand as a reminder that you really need to be conscious of dosing your edibles. Even an experienced edibles writer sometimes gets hungry and eats half of a grilled cheese without calculating dosage first and spends half of her afternoon asking the farmer to remind her that she’s not, in fact, dying.
Process:In a small mason jar mix in 1 gram High CBD Hash Oil to 3 fl. oz. of high-proof alcohol. Seal lid on the jar and shake vigorously. Place mixture into freezer. Leave for a minimum of 5 days shaking the jar twice daily and placing back in the freezer. Using a coffee filter and a separate container, strain the liquid removing any impurities (there should be very little solids). Pour the tincture into the 1 fl. oz. eyedroppers.
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.
The definitive guide to making easy, everyday cannabis edibles for breakfast, lunch, dinner, and dessert, my friend Cheri Sicard has done it again!Â A lot of people ask for cannabis recipes and I always refer them to Cheri’s books.Â Her latest, The Easy Cannabis Cookbook, is simple, fun and perfect for the novice marijuana enthusiast.Â Check it out!
"The Easy Cannabis Cookbook is a critical resource to understand, in simple terms, the history and the science behind cannabis and the way we are hard wired to interact with it. Perhaps, more importantly, it is also a practical guide on how to safely incorporate phytocannabinoids nutritionally into the human diet the way evolution has decided it should be."―Dr. Lakisha Jenkins, Traditional Naturopath, Registered Master Herbalist
Edibles can be made using nearly any cannabis product; buds, trim, kief, solventless hash, solvent-based concentrates, or reclaim. we have even used the washed trim from an ice water hash extraction to make edibles. Just note that the quality and potency of your starting material will play a large roll in the strength of your edibles. Thus, edibles made from cured, ground buds will be significantly stronger than the same batch derived from already-been-vaped (ABV) buds. Be mindful of whether your starting material is indica, sativa, or hybrid so you can anticipate the effects it will induce. You can also seek out starting material with a specific cannabinoid profile, i.e. selecting the ratios of THC and CBD that induce the desired effects and are effective in treating your symptoms or ailment. Note that CBD-only edibles will be non-psychoactive, whereas THC-rich edibles are very psychoactive. If you only have access to high-THC starting material and you seek relief without the psychoactivty, we recommend juicing raw cannabis.
How to Make Infused Coconut Oil Making cannabis-infused coconut oil is as simple as steeping quality herb in a quality oil. Machines are available to make cannabis-infused coconut oil, but the infusion process can be done right on a stovetop or hot plate with the help of a double boiler. What You Will Need Double boiler (you can make one if you don’t own one) ¼ to ½ ounce of cannabis 1 cup of coconut oil (organic, expeller-pressed works best for this process) 2-3 feet of cooking twine (a clean unused white shoestring will work in a pinch) Cheesecloth (about an 8” x 10” piece) TIP: A ratio of one quarter ounce of cannabis to one cup of oil is a good starting point. If you want a potent oil, high-quality flower (15%+ THC) works well. However, until you become more comfortable with the process or if you have limited funds, using shake, trim and/or kief work fine (avoid stems and seeds). Cooking Directions Prepare the “herb packet”: Lay the cheese cloth out flat Place the cannabis (breaking up larger pieces) into the middle and distribute evenly over a small area (remember the packet needs to fit into the top pan) Fold in opposite ends to cover the herb Now fold in one of the open ends, tuck and roll Tie the roll of herb tightly with cooking twine (tying a knot in one end and then guiding the twine through it works good) Fill the bottom pan of a double boiler with a few inches of water (allowing enough space so that it does not touch the top pan) and set the shallow pan on top. Place over medium heat to a gentle boil - NOT a rolling boil. Add 1 cup of coconut oil to the top pan. When the coconut oil is almost melted, add about 1 cup of water so that the liquid will cover the herb packet [Note: Coconut oil is nonpolar and water is polar so they will naturally separate when chilled; and THC and CBD are not soluble in water, but are in certain carrier oils. Therefore, the coconut oil acts as the carrier and will “soak” up the cannabinoids, leaving any impurities in the water.] Continue heating the oil and water mixture until all of the coconut oil is melted and then add the herb packet - pressing down gently into the liquid using a metal spoon. Cover and leave to cook for 90 minutes, checking back every half hour or so to flip over the packet and stir it around gently. Also, check the water in the bottom pan to make sure it is not boiling too hard and that the water level is still good - be careful to avoid any escaping steam when removing the top pan. After 90 minutes, the oil and water mixture should be a deep green color. At this point, turn off the heat and remove the herb packet and place in a bowl. Squeeze out any oil that is trapped in the “herb packet” by pressing with a spoon (when it cools down, you can give it another squeeze by hand to get every drop). Add this to the liquid mixture and place in the refrigerator to cool. When the mixture is cooled, the water and oil separate (dirty looking water on the bottom and a nice green color solidified oil containing the good stuff on top). Gently poke 2 or 3 holes through the oil, turn over (holding your hand gently over the oil) and drain the water off. If you are not going to use the oil immediately, store in a container (glass preferred) and label with date, strain and ratio. This will help you determine which strains and in what quantities work best for you. The most important thing to remember is that the effects of consuming cannabis-infused coconut oil (directly or as an ingredient in a cooked dish) are usually slow-acting due to the cannabinoids having to be digested first. As such, it may take up to three (3) hours for you to feel its maximum effects, and those effects could last for awhile. If you find yourself feeling overwhelmed or concerned about overdosing, don’t panic -- no one has ever died as a direct result of consuming cannabis. Choosing the Right Strain Your next choice will be determining what strain(s) of cannabis to use. The infusion process does not drastically change the effects or flavors of the variety of cannabis used. Therefore, you will want to use a cannabis strain that delivers the desired effects you want to achieve (indica, sativa, hybrid, high-CBD). Most importantly, you want to be sure that the cannabis you use is free from impurities (such as mold, fungus, bugs, and pesticides). If the cannabis is compromised, the infusion process will not correct it. Cooking Temperatures Cannabinoids, terpenes and flavonoids are all affected differently by heat. A double boiler traps steam between the pans (provided you have a good seal) and remains steady about 212° F. The most volatile terpenes will start to evaporate around 70° F (filling the air with a pungent aroma). A majority of the remaining terpenes will begin to evaporate rapidly around 100° F. The boiling points of flavonoids range between 273.2° and 352.4° F, so the dominant flavors of the strain you use should still be evident in the infused oil. Cannabinoids, specifically THC and CBD, exist in acidic and activated forms. In the plant, these cannabinoids exist almost entirely in the acidic form and are known as THCA and CBDA. When heated, these acidic forms undergo a chemical reaction called decarboxylation that results in THCA converting to THC and CBDA converting to CBD. Complete activation occurs when heated to 220° F for 90 minutes. In theory, the double boiler cooks at 212° F, but many factors can change that number, so you may need to experiment by adding or subtracting a few minutes to achieve your desired effects. Remember, if you are going to use the oil in a recipe that will expose it to further heat, you don’t want it to be fully activated at this stage. Further, coconut oil has an average smoking point of 350° F, and can be very tricky to cook on direct heat. A double boiler cooks by steam so the oil doesn’t burn easily. Overcooking the oil compromises the fats and the taste will be most unappealing. If this happens, all you can do is throw it out, wipe the pan clean, and start over. Health Benefits Cannabis and coconut oil are what some would call the perfect pair. Coupling coconut oil, “a vegan-friendly super food,” with cannabis, “nature’s miracle plant,” makes a lot of sense. Coconut oil is a saturated oil made primarily of medium-chain fatty acids. It is safe to ingest in edible form and is easily digested. It gets its extra punch from lauric acid (C12), which comprises about 50% of the total fatty acids, and has been linked to many health benefits: reducing abdominal obesity, accelerating healing time for wounds, delivering antioxidant properties, lowering lipid components (e.g. cholesterol, triglycerides), preventing bone loss and more. Some people even use coconut oil as a daily detox. Saturated fats have gotten a bad rap for decades. They have been accused of contributing to high cholesterol, heart disease, obesity, and even Alzheimer’s disease. Much confusion and contradictory evidence exists on the subject, even among health care professionals. Professionals, like Dr. Aseem Malhotra, are trying to set the record straight. Dr. Malhotra gained attention after the publication of his peer-reviewed editorial in the 2013 British Medical Journal (BMJ), wherein he seriously challenged the conventional view on saturated fats, and found no significant association between saturated fat and cardiovascular risk. Coconut Oil Uses There are so many things you can do with cannabis infused coconut oil including: Drizzle over hot cooked pastas, grains, cereals and vegetables Great for sauces and dressings Add to hot cooked soups and stews Use as a poultry rub Pan fry foods like scrambled egg, fish, bananas, chicken Put a spoonful in your coffee, tea or hot chocolate Add to smoothies Types of Coconut Oil Organic, virgin (or extra-virgin), raw, unrefined, centrifuged and cold-pressed are all terms you want to look for when selecting a coconut oil for ingesting with no cooking or for use in low-heat cooking. These oils typically deliver a strong coconut flavor. Organic, refined, expeller-pressed and solvent-free are the terms you are looking for when selecting an oil for baking, sautéing and stir-frying, especially when using higher temperatures. These refined oils also tend to have a lighter coconut flavor. Virgin Oil: Unrefined / Centrifuged Oil True virgin oil is a centrifuged coconut oil produced without using heat. It is considered one of the highest quality oils, but also one of the most expensive coconut oils on the market today. Terms like raw, pure and unrefined are associated with virgin oils. Virgin coconut oil has a more distinct coconut flavor. It is considered by most to be extremely mild and smooth, and can be eaten right off a spoon. Producing high-quality virgin oil is timely and expensive. Using a machine (centrifuge) cooled by chilled water, coconut cream is produced from pressing the fresh, white meat of the coconut and then concentrating it to yield more and more oil while the proteins and water soluble constituents are separated out and more of the phytonutrients are preserved. Unlike olive oil and some of the other oils, there are no standards to be met in the coconut oil industry to claim extra-virgin status. It is mostly a buzz word used for marketing. Cold-pressed Oils Cold-pressed coconut oils are also often referred to as raw or unrefined. The extraction method used to produce these oils is very similar to the centrifuged method used to make virgin coconut oils. The cold-pressing method however uses a drying process, which can be accomplished using varying degrees of heat. Therefore, very few cold-pressed oils are truly virgin oils. The method of drying and amount of heat used will determine the quality and taste of the coconut oil. Oils processed at high temperatures may taste of toasted coconut, while those processed at lower temperatures tend to deliver more of a mild, raw coconut flavor. If the oil was poorly processed, it may exhibit burnt or rancid qualities. Refined or RBD Coconut Oils Most coconut oils available on the market today are refined or RBD (refined, bleached and deodorized). If a label doesn’t say it is otherwise, then it is most likely refined. These are typically the least expensive of all coconut oils. Refined coconut oil should deliver a light, delicate flavor. The refining process strips away some of the nutrients, but it doesn’t have to alter other attributes of the coconut oil (such as fatty acid profile, taste, aroma). The methods for producing refined oils varies significantly, and can be accomplished with or without harsh solvents (like lye or hexane). If a product doesn’t say it is solvent free, it is a safe bet it was chemically processed and you should avoid it. Otherwise, RBD oils are fine to use, especially for cooking. Bleaching simply refers to the filtering process to remove impurities and is generally not a chemical process. Organic usually signifies that no harsh chemicals or solvents were used in the production. Expeller-pressed Extraction Method The expeller-pressed extraction method is used to produce RBD oils. During production the coconut meat is dried (most often by sun or smoke) and then pressed in large expeller presses. The resulting coconut oil is crude and must be refined or cleaned to minimize free fatty acids, remove remaining moisture, and minimize bad flavors or aromas. Expeller-pressed coconut oils can be a good option if you do not want to pay the premium for virgin oils. They are also a good option for those who do not like the taste of coconuts, or don’t want a strong coconut flavor for baking, sautéing and stir-frying, certain foods. Just be certain that no chemicals or solvents were used in the process. MCT Oil Medium-chain triglycerides (MCTs) are a form of saturated fatty acid that has numerous health benefits. Coconut oil is one great source of MCTs. Roughly 65% of the fatty acids in coconut oil are medium-chain triglycerides. There are four kinds of MCTs: caproic (C6), caprylic (C8), capric (C10) and lauric (C12) acids. Generally speaking, the shorter the chain (meaning the lower the number of carbons the acid has), the faster the body can turn the fatty acids into ketones (usable energy). MCT oil is not an oil found in nature, but is instead manufactured by machine. The fatty acids are extracted through an industrial process of fractionation and concentrated into MCT oil. The logic is that since MCTs are healthy, the more the better. However, lauric acid (C12) is totally void, or present only in minuscule amounts in MCT oil. This has caused much debate on the matter. One side argues that MCT oils don’t include lauric acid because it is rare and more costly to include, and the other side argues that C12 is a less efficient way to obtain energy and adds nothing extra to the product. MCT oil makers advocate using only C8 and C10 (or 100% of one or the other) because they are the most rapidly metabolized for energy. Choosing between coconut oil and MCT oil, or deciding which one is better, should not be a concern when you understand the differences. On one hand, coconut oil is high in lauric acid which has well-documented health benefits, and MCT oil has very little to offer in that way. On the other hand, MCT oil may help raise energy levels better than coconut oil, but little proof is available to validate this claim. If you do plan to use an MCT oil, be sure the label clearly lists the ingredients and discloses how it was produced. Many MCT oils are chemically altered and contain unhealthy fillers like polyunsaturated fats, and due to their refining process may use harsh solvents and chemicals in manufacturing. Storage and Shelf-Life Be sure to keep the infused oil in a container with a tight lid (insects and critters love it). A glass jar with a wide mouth works well so that you can scoop it out easily. The infused oil should be kept out of direct sunlight. It can be refrigerated, but it is not necessary. It can also be frozen, but freezing it will change the taste - sometimes for the better but sometimes for the worse. Coconut oil is very stable and depending on the kind, can last anywhere from 18 months to several years. Opinions differ on how long cannabis-infused oil can be kept. Most agree that degradation begins after 2-3 months, and sooner after repeated exposure to air (opening and shutting the jar) or overexposure to sunlight or heat. This does not mean it is unusable, but you will definitely start to notice a change in the taste and effectiveness as the cannabinoids begin to degrade.
I toned this recipe down a little bit because it was way too strong. When I made it, I used 1 gram hash to 1oz oil or butter, so a 1 to 1 ratio does technically “work”, it’s just really really really really really really really really really really really strong. I cut it in half for those of you who would like to function at a base level (walking, talking, etc).
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.”
When straining cannabis oil after infusing it, go slow and be careful. Cheesecloth is the best strainer to use. It only allows the oil through. However, while many people will then squeeze the remaining oil out of the leaves, be careful. If you squeeze too hard, you will get extra plant material. Instead, be gentle and let gravity do the work for you.
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.
Alternately, you can do your straining through cheesecloth. Use multiple layers for more filtration. Put your cheesecloth over the top of a large mixing bowl. Secure the sides with a rubber band. Pour the mixture into the bowl. If you can get cheesecloth, this method is often preferred because you can filter more at a time than you can with a coffee strainer.
“I would say I’m a ten,” Wolf said. She’s had only one edibles disaster. Four years ago, in her rookie phase, she and a friend consumed too much cannabis before a Halloween party. She ended up accosting a partygoer who was dressed as a doctor and asking about a bunch of medical issues. “It was absolutely mortifying,” she said. “I forgot it was a costume party.” She has also had complications with LSD, which she told us about at the table. “Once, when I was tripping, I ate a cinnamon candle,” she said. She thought it was cinnamon toast.
Yep, you got it! The only difference for me when making topicals is I decarb some of it and leave some undecarbed so I get full spectrum (both THC-A and CBD-A along with THC and CBD). This is optional, but I find it makes the most effective topicals. I am currently at work on a new online course about making cannabis topicals, but you are definitely on the right track.
So take your cake mix and put all the ingredients together, with the exception of the vegetable oil that the recipe calls for. Replace that amount with cannabutter or liquid cannabis, whichever medium you prefer. If you choose to just grind up your leftover stems and vaped weed (I highly recommend this… Recycling is good)make sure that you use a coffee grinder and that the material is sufficiently ground up. Getting pieces of stem in your cupcake is no fun. If you do the grinding up method, you must melt butter in a pain and add the cannabis.
In respect to the upcoming holidays, there’s probably going to be a lot of parties coming up. What goes better with the holidays than gingerbread? And you can’t forget to stay medicated. Everyone gets a little stressed during these festive months, right? This way, you can seem like you’ve got some holiday cheer, when in reality, you’re getting super stoned.
While too much heat will kill your THC, some heat is necessary. Most people do not realize the raw cannabis plant contains no THC at all. It does contain THC-A (or THC-acid). It takes the process of adding heat or decarboxylation to make the chemical reaction that converts THC-A to THC. If you are infusing butter or oil, some decarboxylation is taken care of in the process of infusion, mostly. But lab tests show that even when making infusions, decarbing first will up the percentage of THC extracted. If you are cooking with kief you will need to decarboxylate first. I recommend this step when cooking with hash too, as it can help maximize THC potency. For more info on decarboxylation, why you need it, and how to do it, see this page.
Place peanut butter, canna butter and salt in a large microwaveable bowl and melt in microwave until completely melted, about 2 minutes if using reg peanut butter. If using natural, it will liquify faster. Stir in the vanilla and powdered sugar ( I use a mixer and whip it up for a couple minutes making it lighter). Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the fridge until cool.
As to how much bud to use, that depends on how strong you want the oil. The recipes on this site use 1/2 ounce (14 grams) per one cup of oil or butter. That said, when cooking for myself, I use double that amount. I have a high tolerance, but even for those who are “lightweights” making stronger infusions allows you to use less of them in order to get the same dose. Less infusion in the finished recipe means better flavor. If you haven’t already, my free online Dosing class at http://www.Cannademy.com can help you fine tune and adjust your recipes for what you need. If you are unsure of how much you need, please see this article to determine your ideal dose, because everyone is different and not just a little different.
If CBDa is your target cannabinoid you do not need to simmer the High CBD Hash Oil or need to refrigerate it. It can instead be extracted by allowing a mixture of High CBD Hash Oil and canola oil to rest for 1 week at room temperature in a jar with occasional stirring. This method ensures that no heat will activate any cannabinoids and will remain a rawfood. 1 cup coconut oil to 1g High CBD Hash Oil would yield 62.5 mg cannabinoids per tablespoon or about 20 mg cannabinoids per teaspoon. Use the same rule as described above and add non-infused oil to fill out any recipe for oil.
How would you recommend carboxylating/activating the cannabinoid that can’t be metabolized without such processes? I read somewhere that the temperature required for that is around 240 F, but I’m unsure about whether or not this would be critical for cooking. I normally make brownies and I suspect that baked goods probably don’t get anywhere near that temperature in the center. I like the idea of having water in with the oil, but I don’t want to limit the efficacy of my oil. Do you think that I could heat the oil to 240 F after I strain It?
Ratios and amounts are a personal thing. The recipes on this site use 1/2 ounce per cup of butter, for myself i usually use double that amount. Take my free dosing class to learn more at http://www.Cannademy.com. I am not a fan of the Magical Butter Machine and do not recommend it as I do not recommend finely grinding your plant material and machine forces you to do that.
You can combine the amount of tablespoons of infused-coconut oil you wish to consume based on the above formula with plain coconut oil to fill out any recipe that calls for oil. Brownies are easy because they usually call for 1/3 cup oil and may be divided and stored for later consumption. The above recipe of 1/3 cup infused-oil into 12 brownies would yield about 83mg cannabinoids per brownie.
Remove the dough from the food processor and wrap it in plastic. Place the dough in the refrigerator until it is cold all the way through. Get a cookie sheet and grease it with some cooking spray, then roll the dough out on the tray so that it covers the whole pan. Next, you can either use a Goldfish cookie cutter or one of your choosing (I know that they make weed shaped ones, even though the crackers will be orange). These crackers are delicious. Plus, since they’re medicated, they make a good middle-of-your-shift snack if you’re having a rough day at work. Or they’re good to munch on while watching a movie. I highly suggest that you try these crackers if you’re feeling up to baking one day. Not only that, but since you’ll have leftover dough, you can make smaller, shapeless crackers that are also medicated.
Butter is used in a multitude of recepies in cooking and is loved by many, but spread this stuff on your toast in the morning and everyone around will just have to watch you float away, and then ask you for some. Canna-butter is one of the most commonly used forms of cannabis when it comes to cooking and whipping up edibles because of its versatility, and the fact that it’s pure genius in butter form.
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"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
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.
“Most of the TV people come back and say, ‘We love you, we love the concept, we’re not ready,’” says Leather Storrs, owner of the Portland, Oregon restaurant Noble Rot, who wants to host a travel-oriented cannabis food show, akin to Anthony Bourdain’s No Reservations — but with pot. “I feel like they’re looking at the middle of the country, and when you live on the coasts, it’s different.” Storrs appeared on an early episode of Bong Appétit and is slated to return for the third season, but he’s also starred in several web series and pilots that have gone nowhere. His playful, vegetable-driven marijuana meals often start out with a Thai tom kha gai soup meant to look like Lucky Charms, with heart-shaped radishes and blue diamonds made of cabbage floating in a coconut milk broth.
These treats make a great party favor or possibly just something for a hot summer night. Making delicious edibles is also a great way to impress your friends. A good marijuana cook can make the best dishes “special”. Your friends are sure to always come to you if they want some dank goodies. Who knows, if you’re good enough at baking them, maybe you can start your own edibles business! Not only are edibles a strong high, they’re a great way to medicate for patients that can’t smoke.
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.
Ice extracts are a much safer way to obtain highly concentrated THC, rather than the “easier” butane method. Ice hash is clean and earthy, definitely something every stoner should try at some point. It’s not as difficult to make as some people think. Here’s a step by step tutorial on how to make ice hash yourself and get a good yield of some serious fire.
The first thing you must do if cooking with cannabis is to activate the THC and/or CBD. And that requires heat. The process you will use to do this is called decarboxylation. This is what will give your edibles the “buzz” you want. Beyond that, however, raw cannabis placed directly into recipes will not allow the range of cannabinoids found in the plant to activate and bind to fat. You will just be wasting cannabis, in other words. And who wants that?