Did you ever wonder how to cook edibles with cannabis to make something beyond weed brownies and spacecakes? How about a Cream of Cannabis Soup? In the past, I recall watching people mix in cannabis stems and buds into a store bought cake mix. That method does not necessarily work, since our digestive systems are unable to digest THC (the part that makes you high).
The key technique for obtaining the proper effects of cannabis is using a fat, because THC is fat, rather than water, soluble. The cook needs to transfer the THC from its straight form into butter or oil. Many cannabis recipes mention “cannabutter” or “canna oil”. So the cook needs to rely on fairly simple home extractions to heat up and break down the THC, allowing it to bind to the fat.
The Herb site (formerly The Stoner’s Cookbook) provides a few at home extraction methods. Using these methods, you can just substitute these fats for the fats found in most recipes. Following are high level techniques to infuse three useful fats. Full recipes are on the Herb site.
Cannabutter – High quality, unsalted butter is recommended. The key thing is cooking the butter mixed with water over low heat, without letting it boil, and slowly allowing the infusion process. You can refrigerate your greenish, cannabutter for several weeks or freeze the final product for up to six months.
Canna Oil – This method requires olive oil or canola oil, with extra virgin olive oil recommended if it is to be used as a salad or pasta dressing. Approximately one ounce ground cannabis buds may be used. The oil simmers slow and low in a heavy saucepan, and then gets strained. Store the oil in an airtight container in the refrigerator for up to 2 months. You can compost the leftover cannabis.
Cannabis Coconut Oil – This method is most effective, due to the oil’s high saturated fat. This oil absorbs much more THC than butter or other oils. It can be used to replace butter in recipes. You can grind the cannabis in a coffee grinder, but not to a powdery consistency. In a crock pot, add 16 oz. organic, unrefined coconut oil, some water and eventually the cannabis. It slowly cooks for 12-18 hours, requiring monitoring temperature at a consistent level. After refrigerating overnight and separating oil and water, you can pop the hardened oil off the top and pour out the water. You store the oil in an airtight container in fridge, but warm oil before cooking with it.
In general, to gauge potency of your cannabutter or canna oil, aim for 1 teaspoon of it per serving, for a strong high. In general, eating cannabis creates a more intensely relaxed and longer high, sometimes referred to as “Body Stoned”. The effects can take anywhere from 30 minutes to 3+ hours to take effect. If you’ve eaten too much and feel “trippy”, a good remedy is drinking citrus fruit juice, eating pistachios or pine nuts. The recipes also provide techniques to purify and mellow out the weed taste before the infusing process.
Ready to cook? Find full recipes for the infused butters and oils at the Herb website and various starter as well as advanced cooking recipes.
And for those times you don't have time to cook, how about a smoke? Click here to go to our home page to learn about the Original Piece Pipe.
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