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.
“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.
Set up a double boiler (take a large mason jar and a large saucepan and fill the pan about half way with water). Take your coconut oil and chips and add them to the mason jar, letting the chips slowly melt. It’s important to do this slowly so that you won’t lose any THC from the oil or butter that you’re using. Once the chips are melted, add in your Karo syrup. Be sure that everything is mixed (once the chips have melted fully, you can move the mixture to a bowl but you have to be quick because the liquid solidifies quickly once the heat source is removed) and then pour the mixture in to a saran-wrap lined 8×8 pan. Be sure that the saran-wrap covers the sides of the pan that you’re using so that the candy doesn’t stick. The wrap should overhang far enough that you can now wrap the top of the saran-wrap over the candy, fully covering it. Let the candy sit out overnight.
Disclaimer: Our products have intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of cannabis infused products. For use only by adults twenty-one and older. Keep out of the reach of children.
Place your wings onto greased cookie sheet and bake in preheated oven for 25 minutes on one side. Flip them and bake for another 18-25 minutes. When wings are done remove from oven. Dredge wings in one of the sauce mixture in bowl and place on a new ungreased cookie sheet. Place wings in the still hot oven on broil for 5 minutes. Flip wings and broil for another 2-5 minutes. Remove wings and toss in the remaining cannabis hot wing sauce and serve immediately with your favorite dipping sauce.
Start off by preheating your oven to 350 degrees and line sixteen muffin tins with cupcake liners. Using a small bowl, combine the baking powder, flour, salt, ginger, cinnamon, baking powder, cloves, keif or hash, and nutmeg. Stir until it’s well combined and the mixture is smooth. Beat together the melted butter, brown sugar, molasses, milk, and eggs until they are well blended in a separate bowl. Combine all of the ingredients until the batter is smooth and fill each of the lined muffin cup 3/4 of the way full with the mixture. Put the cupcakes in the preheated oven and let them cook for 15-18 minutes. Be sure to test them with a toothpick to make sure that they are cooked all the way through. Let the cupcakes cool before frosting them to be sure the frosting isn’t too runny.
Wolf’s mixed nuts have had a lot of traction. She adapted them from a Danny Meyer recipe and added infused coconut oil, a staple in her kitchen because it can also be used topically, “so you’re getting more bang for your buck.” (An elderly friend of Wolf’s rubs it on his hands to treat his rheumatoid arthritis.) Wolf’s newest book, “Cooking with Cannabis,” emphasizes comfort foods like mac and cheese and meatloaf. There’s a chapter called “Recipes for One,” intended for solo eaters. “It’s great to be able to make yourself ramen,” she said. (The cannabis goes in the broth, mixed with sesame oil.)
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.
Christmas is less than a week away and you’ve got to get your cooking in order before the guests start to arrive! As I always say, dessert is the most important part of the holiday season… Or you can just give these little treats away as gifts, as there are plenty of people who would love a tray of truffles for Christmas! No matter what you’re doing with these medicated treats, you’ll be sure to fall in love!
Hamilton Beach makes a line of slow cookers (pictured in this article) that are great for reducing cooking odors when making marijuana oil. I am sure the fine folks at Hamilton Beach did not design the Stay and Go Slow Cooker for this specific purpose, but nonetheless they work great. That’s because it has a rubber gasket on the lid and a clamp you can use to keep the slow cooker tightly closed. People going to pot luck suppers (no, not the kinds with cannabis) love this feature as you can transport food in the slow cooker without it sloshing over. But for cannabis cooks its beauty is in the fact that you will hardly smell the odor of simmering marijuana when infusing butter or oil. At least not until you open the lid. I discovered this quite by accident, but it works. The Stay and Go Slow Cooker is also a quality product to use when making non-cannabis infused meals. Check it out!
In a large saucepan combine the sugar, corn syrup, salt, and water and cook on medium heat bringing it to a boil. Make sure you rememeber to stir frequently so nothing burns. After all the sugar is dissolved it’s time to mix in your peanuts. Be sure to check your handy dandy thermometer and cook until the temperature reaches 300 degrees. Remove from heat and immediately mix in canna-butter the star of the show, and baking soda. Then put the entire mixture onto the cookie sheet.
Every strain is, of course, unique. Maybe you want a high-CBD strain, a sedating Indica, or a peppy Sativa. All work great. Just make sure to use a strain that has a rich terpene profile to get the most health benefits from your oil. Also, we recommend using strains with lower THC levels that you might use for smoking or vaping — around 10 – 15% is good. No Durban Poison or Dutch Treat, please.
Once solidified, you now have awesome medicate lollipops that you can take everywhere you go! Remember, the amount of tincture in this recipe can be changed but you should always note that eating cannabis effects people differently than smoking. Therefore, be sure to test out the amount of THC you eat before just dumping your whole stash in to the mix!
I’m also a bit worried about the decarb process. I have an oldish gas oven that is very inconsistent in temperature, it’s impossible to bake a cake in it due to temp fluctuations and areas that get hotter than others. This doesn’t seem like a wise move for decarboxylation as I’ve read that temperature fluctuations can lead to an inconsistent/low THC content?
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.
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.
Perfecting the ultimate balance between sweet and spicy, ginger cookies have long been a wintertime favourite. If you’re using cannabis infused butter, make the recipe as is. However, if you’re adding your cannabis oil directly, you may want to slightly reduce the amount of (non-infused) butter you are using to maintain the correct amount of moisture. This recipe makes two dozen medium-sized cookies, so you’ll need to add that many doses of oil during the butter and molasses stage. All of the spice amounts here can be reduced or increased based on your preference. If you don’t have all of these spices on hand, using a pre-blended pumpkin pie spice will work almost as well (maybe with a little extra ground ginger added for good measure).
Cannabis cooking oils like olive, peanut, or canola are great ways to inject THC into your meal. Cook with it as you would normally, just be mindful of how much you’re using since the effects of ingesting cannabis are slower to set in and last much longer than smoking. Ideas: saute veggies, roast potatoes, marinate meat, or mix up a vinaigrette for your favorite salad.
I love the taste of smoked or vaped cannabis. I do not like the taste of it in my food. Most people do not, but I know a handful of folks who do. But from a culinary/flavor profile/foodie perspective, most often the flavor of cannabis does not enhance most recipes. Your taking offense to this is the equivalent of getting mad at someone because they don’t like the flavor of broccoli, or beer, or whatever. It’s just silly. If you like it, more power to you, cannabis cooking is a whole lot easier for you. But most of my readers do not like a strong cannabis flavor in their food and neither do I.
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.
For those who prefer to avoid smoking or vaporizing cannabis, cannabis infused edibles are a great solution. In fact edibles represent one of the fastest growing product categories among medical and recreational dispensaries nationally. Nearly 5 million edible products were sold in Colorado alone in 2014. For those living in less tolerant states, you can make your own edibles at home with surprising ease. In this guide we will cover how to make edibles, how to determine dosage, and why the high associated with edibles feels so strong.
In a bowl, combine flour, baking powder, baking soda, cinnamon, and oatmeal, mix well. Grab another bowl and beat eggs, salt, and vanilla. In another large bowl add the canna-butter, oil, and both sugars. Add in the egg mix until creamy and smooth. Then pour in the flour mix and stir everything in together. Now add in the raisins and mix once more.
please help me with this confusion. Ideally, decarboxylation takes place at a temperature just over 200 for about just under an hour. This is accomplished in boiling water, which reaches and maintains about 212 degrees. So if I boil the herb at that temp for an hour, isn’t that decarboxylating it? Why do it in the oven first and then do it again in the saucepan? What am I missing?
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!
Topicals don’t make it into your bloodstream, just into your cannabinoid receptors, and can be great for localized pain. Under the Access to Cannabis for Medical Purposes Regulations (ACMPR) in Canada, licensed producers of medical cannabis can’t currently manufacture or distribute topicals – but with the distribution of oils, it’s possible for you to make your own (with carrier oils and other bases for creams.)
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.
When choosing a strain to use in your bake, consider the effects each strain offers. Indicas usually offer profound relaxation while sativas are more stimulating. If you want to treat anxiety and pain, you might want an indica. If instead you want to address fatigue, a sativa might be more appropriate. There are as many different strains of these basic categories as there are vendors and the different strains offer different experiences. One way to tell a potent strain is by smell. You want a potent and deep aroma from the strain you choose. You may have to test different strains for thc edibles and ask other users and vendors what effects each give to find the strains that are right for you.
SInce I have no t lab tested after using the Ardent Lyft, I can’t say for sure how well it works, but mine seems to work fine. It does take longer than what I typically do in the oven, but it seems to work. I have no idea what the tcheck device is, but I do know that home testing is wildly inaccurate (so much so as to be useless), so don’t know as you should much stock in the 0% cause that does not seem right. I use trim all the time, it’s great economical cooking material. Using trim should not be an issue at all. The slow cooker, with water added, is my personal favorite way of infusing oil or butter. Hope this helps.
Montrose, a bearded redhead with glasses and a professorial air, sat down in front of the vaporizer. The marijuana industry, as a former black-market business, still lacks the governing bodies and institutions of, say, the wine world, a situation that the Trichome Institute is hoping to remedy. “Most cannabis cups are just complete, utter bullshit,” Montrose said. “There’s no standard for who’s certified to be doing the judging, what the platform is, and how you quantify cannabis quality.” He and his partners had developed a “sommelier program for cannabis,” to teach people to classify plants by their structures and by compounds that produce fragrance, called terpenes, rather than by strain names. “In each cannabis sample, there are actually sixty to a hundred different types of cannabinoids, two hundred different types of terpenes, and, like, a dozen flavonoids,” he said. “That ratio combination is what makes you feel what you feel.” The institute had created an in-house smartphone app to help grade weed, and the three men had spent the day using it to judge the entries in the Dope Cup competition. “We look at the trichomes, the ripeness, the flush factor, the cola structures, the style, and the stigma,” he said, referring to various biological features of the plant. “All that is done completely sober.”
Not only that but adding cannabis butter to a burger is a lot easier than most people think. By mixing cannabis butter with ketchup, mayonnaise, or mustard, you can make any beefy (or veggie) burger medicated. Adding the cannabis butter will give you a delicious meal that will give you a long lasting high. Keep that method in mind for when this burger is complete, fried cannabis leaves in all.
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“I cook for a lot of sick people out there,” he says. “I don’t charge to do this. They acquire the cannabis, and I’ll go there and cook a meal for them. The most important thing is, when I go and cook, I teach them how to do it themselves. Because I can’t feed everybody on a constant basis, and for a lot of people, this is not recreational. This is a lifestyle change they’re making, that they can actually use cannabis they’ve been prescribed for medicinal purposes.”
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.
No! That would be disastrous. Hash and kief are NOTHING like flour. You can make your regular cookie recipe with the regular amount of flour and simply stir in an appropriate amount of finely ground decarboxylated kief or hash that will give you the dose you are seeking into your batter and bake as usual. But hash and kief are by no means a substitute for flour.
Weed connoisseur Pilcher (Spliffs 3: The Last Word on Cannabis Culture) deals a gnarly collection of 35 starters, entrees, desserts and drinks, all using the kind of pot not generally found in the kitchen cabinet. Nor is this the type of cookbook that provides a list of suppliers for hard-to-find ingredients. But for the reader with a ready stash, these offerings are served up in a well-researched and easy to digest manner, with plenty of tempting color photos and helpful data such as the suggested amount of cannabis bud per person per meal, based on body weight. The key to being a successful ganja gourmet, it turns out, is to first prepare a smooth batch of either Cannabis Ghee or Cannabis Butter. This allows for easier measurement but more importantly ensures that the psychoactive chemical du jour, tetrahydrocannabinol, blends evenly into the dish. Thus three tablespoons of Cannabutter transform perfectly legal mushrooms into Really Wild Mushroom Sauté and the hopped-up ghee is at the heart of an in-your-face Charas Curry, where it mingles with red chilies, ginger and cilantro. There's a classic brownie recipe, of course, sweetened with honey. (Oct.)