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.
Start off by pureeing the raspberries along with 1/8 a cup of the water and the lemon juice. About halfway through the puree, add in 1/8 cup of the cannabis honey. Blend everything together until it is smooth. Pour the raspberry mixture through the sieve in to a clean bowl. You can discard the seeds (or eat them… I chose to eat them). Fill each of the popsicle molds about 1/3 of the way full with the raspberry mix. Freeze them for an hour.
Remove from oven and allow to cool fully before removing the foil. Depending on the material you use, it may be fine enough and require no further processing. If not, you can place the material in a food processor or blender, pulsing the cannabis until it is coarsely ground. Be careful not to over grind the material, as you do not want a super fine powder.
Corinne Tobias, a home cook who writes about cooking with cannabis on her blog Wake + Bake, described an experience in which she ate half of an infused grilled cheese sandwich and got “super crazy ridiculously messed up.” She wrote that she felt like she was “melting into the floor” and spent “half of her afternoon” asking for reassurance that she was not dying. “When I first started cooking with cannabis,” she writes, “I had no idea that it was going to be such a struggle to predict the perfect dosage. I’d make oil using the same method, but every time I harvested a different strain, my cannabis oil would be stronger or weaker and I had to spend a day or two as a human guinea pig, slowly testing my oil until I knew it was just right.” Now she is a fan of the tCheck, a $299 home potency tester.
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.”
Likewise, if you ever find yourself with a weak batch of food, eat more! If you make a batch of infused butter or oil that is less potent than you’d like, you can always augment it later by heating gently to dissolve some decarboxylated kief or hash into it before using in recipes. I know marijuana is an expensive ingredient and the natural urge is to use as little as possible. But think of it this way, you can always eat smaller portions, but if your batch of edibles does not deliver, there’s no way to avoid disappointment. I won’t say that you “wasted” the weed as you will still be getting medicinal benefits even if you don’t feel high, but if you were expecting/desiring a buzz and you use too little, then you certainly did not put your plant material to its optimal use. Learn more about dosing at this link.
howdy, I don,t mean to be rude but your culinary skills seem to out way your math skills if you use decent weed 20 percent. In a perfect world that would yield 5600 milligrams thc/cbds & other goodies. Point is those 56 cookies would be 100-milligram dose per cookie but because it’s not a perfect world the dose would be from the 80,s to low 100,s milligram per cookie. Which is a high dose most people should start with 10 milligrams to 20 milligrams once you got your sweet spot you will find pain relive or just a great time!
After 24 hours, turn the crockpot off. Let it sit for a while and cool off. I waited about 20 minutes. When the glycerin has cooled, put on your gloves and put the cheesecloth over the mouth of the mason jar. I took the circle part of the jar and screwed it back on over the cloth to keep in in place. I also folded the cloth over itself about four or five times to ensure that I strained out all of the leftover marijuana powder.
Preheat your oven to 370 degrees. Put your canna butter in a large mixing bowl and mix in your vanilla extract and sugar. Use another bowl and mix your flour, salt, and baking soda. Stir in your eggs, brown sugar, chips, and all other ingredients, mixing in just enough water to make a hard semi-solid. Now stir in your canna butter and size your cookies by how much weed you used. If you used a half ounce, make at least 14 cookies. Each cookie will be equal to one large bowl of smoked marijuana. Remember effects take at least an hour, so don’t eat too many cookies but enjoy just one cookie or a half and you will get amazing results.
“There are two different compounds in cannabis. One is THC, that’s the psychoactive cannabinoid that gets you high,” Jeff says. “But the lesser-known ‘little brother’ of THC is CBD, and that is a non-psychoactive medicinal compound in cannabis. And that’s what people use to treat seizures, and scientific studies are starting to show that it kills cancer cells and shrinks tumors.”
Cons: Without cannabinoids in the body, tolerance is very low so any exposure to THC smoke will result in a psychoactive rush many users try to avoid, so even though there are just a few parts of THC per CBD, smoking the oil is not recommended for those with very low tolerance. Also, smoking may agitate the throat and lungs, so heavy coughing may result.
First, as always, preheat your oven to 350 degrees and be sure to put a center rack in the oven. Grease a 10x3in Bundt pan and sprinkle flour all over it. This will prevent the cake from sticking to the inside of the pan once it’s finished. You don’t want the cake to get stuck. It’ll make a mess and you will ruin your cake. It is also important that you leave all of your ingredients sitting out at room temp for at least 40 minutes before you start baking. This includes the eggs, buttermilk, and butter.
Since I generally like to take microdoses of cannabis (about 10mg or less) throughout the day when I need to medicate, I’ve never really delved into the world of making ridiculously strong cannabis oil or butter. I realize that some people need stronger medicine, but those people aren’t me, and I don’t have the tolerance to test strong oil without getting really really really messed up, so I never did it.
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.
CBD and CBDa, among other cannabinoids have been demonstrated to be useful against many skin conditions and pain associated with arthritis, nerve pain, and cancer. To extract the cannabinoids in the High CBD Hash Oil use either edible methodology described above. You can activate more CBDa to CBD by simmering the solution on the stove for the 30 minutes instead of being cautious not to create bubbles.
Most people do not like the green herbal flavor of marijuana shining through their foods. Likewise recipes with lots of spices and flavors going on tend to mask this better than delicate and subtle fare. Use as much or a little more seasoning and flavor adding ingredients (such as onion and garlic) when cooking with cannabis than you would if you were cooking without marijuana.
For an additional boost in bioavailability, we suggest adding 1+ teaspoon of soy lecithin to the crockpot with the starting material and coconut oil. Soy lecithin is a naturally occurring compound found in all cells in nature, plants and animals. The inclusion of lecithin homogenizes the oil and boosts your body’s ability to absorb the cannabinoids; resulting in more intense effects from the same starting material.
Also, remember that you do not have to use just the primo bud. You can also extract cannabinoids from shake, stems, leaves, and trim. Shake is the leftover pieces at the bottom of your bag that frequently contain a mix of several kinds of cannabis. Commercial kitchens, especially in the United States, frequently use mixed bud for their cooking. If you can find it, consider this option. Save the primo stuff for smoking!
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.”
Conceptually, the process of making edibles is very similar to that of cannabis concentrates; the goal being a pure, therapeutic combination of cannabinoids and terpenes. The primary difference is that edibles typically utilize a food-grade solvent like coconut oil (or another fatty substance) as opposed to a hydrocarbon like butane to extract the cannabinoids from the starting material. There are literally hundreds of ways to make edibles, and most of them will ‘work’ to some degree. However, what really makes this recipe so effective is the increased bioavailability of the cannabinoids – in essence, how easy it is for your body to absorb the THC, CBD and other beneficial compounds.
First, take the bud and put it in the coffee grinder, turning it in to a powder. Don’t try to put all of it in at once. Grinding about 7 grams at a time usually works pretty well. Once all of the marijuana is ground up, carefully pour it in. Use a funnel of some sort to make sure that you get all of it. Then, take about 7-8 ice cubes and place them on a washcloth. Fold the top of the washcloth over and hit the cubes with the rubber mallet until they’re almost powder. Pour that in to the milk jug as well. Next, add cold water to the jug, bringing the level of the substance 3/4″ of an inch above where the marijuana level was.
Like any cannabis edible, your hash or kief infused food needs some fat, or alcohol, to help it metabolize effectively. If you do want to add hash or kief to a fat free food, be sure to accompany the food with another dish that does contain some fat, or wash it down a glass of milk, or coffee or tea with cream, or some other fat containing beverage in order to achieve a maximum effect.
Eating your weed is an awesome way to medicate. There’s no gross after taste, no smell, and you can get really high. These Oreo cookie snacks are simple to make and you only need a few things. Being creative as a stoner not only applies to fine arts but to making food as well. Creative stoney masterpieces out of food is a quality that most people don’t possess. Stoners everywhere love to create their own concoctions too! If you ever have any recipes to submit, email them to [email protected]
How to make Marinated Mushrooms with Marijuana! This is really exciting, and these mushrooms can be served with rice, fish, cut up in soups, or eaten alone and can add some much needed flare to your meal. Being that mushrooms are so diverse, there’s really no limit to what you can do with these and they also would make a great topping on pizza. You can think of these guys as a much more tasty, much more milder form of psychedelic mushrooms. Now that you’re more than eager to have a taste, let’s cook some!
One of my good friends sent me this recipe and it looks really delicious actually. I don’t tend to like hummus but I would definitely recommend trying this recipe out if you’re looking for something new to try. Not only that but hummus has amazing health benefits, including high amounts of fiber and protein. Since hummus also contains beans, hummus has the potential to lower cholesterol and reduce the risk of cancer. If you’re looking for a new healthy sandwich spread or chip dip, give this hummus a shot (it’ll also get you stoned so if it doesn’t taste that great, at least it’ll have a good effect).
All of this has produced a new category of cannabis user: people trying it for the first time, to see what the fuss is about, or coming back to it after a decades-long hiatus. Businesspeople see a future in which cannabis is part of a functional, even aspirational life style. Like Julia Child introducing Americans to French cuisine, Wolf serves as both a guide and an ambassador to this world. She was a chef and a food editor for many years, and she stands out as a source of reliable information in a nascent industry without dependable methods for cooking and dosing. Ricardo Baca, the founding editor of the Cannabist, told me, “Laurie represents a voice in the food-and-cannabis space that can be trusted.” Her columns are full of global ingredients and lush food photography meant to attract what she calls “the CB2 and West Elm crowd.” Her books would not seem out of place on the shelf next to the latest tome from the Barefoot Contessa or Yotam Ottolenghi. Evan Senn, the editor of the California-based cannabis magazine Culture, told me that, increasingly, foodies are the target audience for pot. “I love to drink wine, and I’m kind of a snob about it,” she said. “I’m not going to drink Franzia out of a cardboard box. I’m going to buy a nice bottle of Pinot Noir and aerate it and enjoy it. I have the same approach to edibles.”
I like this book and Cheri Sicard is like a weed wizard. Very helpful for a medical marijuana patient who is trying to learn to cook with weed. Only problem is I am having a hard time trying to determine the THC level for a tincture I made and the formula for dosing doesn't seem to give me a correct % for the amount of weed used and Everclear alcohol. BTW 95% Everclear is way too strong alcohol content. I would look to a less concentrated alcohol for future tinctures.
OK, this one isn’t a mistake as there is more than one way to infuse. Some people do not like to add water to the mix, but I do. Especially on the stovetop, the water will help things infuse at a lower temperature and avoid things burning and scorching which will result in unappetizing taste and THC that’s rendered useless by being cooked at too high a temperature. The water also helps with appearance and flavor by washing away some of the green color and strong herbal flavor. The photo at the right shows marijuana butter made with and without water in the mix and marijuana oil made with and without water. The same type and amount of marijuana was used for each of the infusions in the exact same amount. In all instances there was a better final yield when using water, and a lighter color and less herbal flavor. The amount of water is not important, but I always add at least as much water as butter or oil. I do this even when infusing in the slow cooker. Click to find instructions for how to make marijuana butter and cannabis oil.
Remove the dough from the fridge and let it heat up for a few minutes before rolling it. Preheat your oven to 350 degrees. Flour a flat surface and roll the dough until it is 1/8th of an inch thick. Stick the dough back in the fridge for about 5 minutes. This will make it easier to cut the cookies out with your gingerbread (or whatever shape) cutter. Cut out your little gingerbread people and place them on an ungreased baking sheet. Stick them in the over until they are crisp, but not crispy. They should be a really nice gold color. Probably around 10 minutes or so. Take the cookies out and let them cool. Proceed to decorate them how you’d like!
If you have the luxury of being able to obtain your medicine from a legal dispensary near you, you may have noticed the large selection of edibles that are beginning to overflow the shelves. These pre-made, pre-packaged cannabis infused treats are more accessible to patients nowadays than ever before, but unfortunately many edibles still come packed with sugar, high fructose corn syrup, and other unhealthy ingredients. While these processed food delights can be an easy way to get medicated on the go, many medical marijuana patients prefer making their own medicated snacks and infused meals — and for good reason. Join us as we explore all of the popular cannabis cooking techniques and become a master chef in no time!
If you plan on using it immediately, obviously you’ll want a recipe ready. Simply use the cannabis oil to replace part of the oil called for in the recipe. Since you don’t know what the potency is, make sure you start low and go slow with your first couple of culinary creations. You can start with maybe a half to one ounce of oil until you feel comfortable with the strength.