Cooking With Cannabis

Tag: Basics

  • The Basics of Infusion

    The Basics of Infusion

    When making cannabis edibles, the most important thing after decarboxylation is infusion.

    Decarbing is critical because this is the process that changes THCA on the raw coalas and sugar leaves into psychoactive THC ready to do its magic. Infusion is the process of getting the THC into a solvent, typically some kind of lipid (fat), like butter, ghee, oil, or even high fat dairy and alcohol. This is how you get THC into your food.

    Cannabis-infused basics such as butter, oils, and tinctures are the foundation of many edible recipes. Mastering these preparations allows you to explore countless culinary possibilities while enjoying the benefits of cannabis. This essay will guide you through three fundamental infusion methods: cannabis butter or ghee, cannabis-infused oils (olive and MCT), and a quick wash method for creating a basic tincture, or Golden Dragon because of the beautiful amber colour. 

    Infusion is the process of getting the THC into a solvent, typically some kind of lipid (fat), like butter, ghee, oil, or even high fat dairy and alcohol. This is how you get THC into your food.]

    Why Infuse Cannabis?

    Infusing cannabis into fats or alcohol enables the cannabinoids (such as THC and CBD) to bind effectively, making them bioavailable when consumed. These infused preparations can be used as ingredients in a variety of recipes or as standalone products. Remember to decarboxylate your cannabis before infusing to activate the cannabinoids for maximum potency.

    Recipe 1: Cannabis Butter or Ghee

    Cannabis-infused butter is a classic and versatile option for edibles. Ghee, or clarified butter, is an excellent alternative for its longer shelf life and nutty flavor.

    Ingredients:

    • 1 cup (250 mL) unsalted butter or ghee
    • 1 cup (250 mL) water
    • About an eighth (7–10 g) decarboxylated cannabis (flower or trim)

    Instructions:

    1. In a saucepan, melt the butter or ghee with water over low heat.
    2. Add the decarboxylated cannabis and stir well.
    3. Simmer on the lowest setting for 2–3 hours, stirring occasionally. Ensure the mixture does not boil.
    4. Strain the mixture through a fine mesh strainer or cheesecloth into a clean container. Discard the plant material.
    5. Allow the mixture to cool at room temperature, then refrigerate until the butter solidifies. Discard any excess water.
    6. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage. Makes approximately 1 cup (250 mL).

    Recipe 2: Cannabis-Infused Oil (Olive and MCT)

    Infused oils are perfect for salad dressings, sautéing, or adding to smoothies. They work especially well with pestos, relishes, and chutneys. MCT oil is particularly popular for its coconut flavor and rapid absorption.

    Ingredients:

    • 1 cup (250 mL) olive oil or MCT oil
    • About an eighth (7–10 g) decarboxylated cannabis (flower or trim)

    Instructions:

    1. In a double boiler or a heat-safe bowl over a pot of simmering water, combine the oil and decarboxylated cannabis.
    2. Heat on low for 2–3 hours, stirring occasionally to ensure even infusion.
    3. Strain the oil through a fine mesh strainer or cheesecloth into a sterilized jar. Discard the plant material.
    4. Store the oil in a cool, dark place for up to 3 months. Makes approximately 1 cup (250 mL).

    Recipe 3: Quick Wash Tincture Using High-Proof Alcohol

    A tincture is a fast-acting, versatile cannabis preparation that can be used sublingually or added to drinks and recipes.

    Ingredients:

    • ABout an eighth (7–10 g) decarboxylated cannabis (flower or trim)
    • 1 cup (250 mL) high-proof alcohol (95% grain alcohol like Everclear or Cruxx)

    Instructions:

    1. Place the cannabis in a freezer-safe container and freeze it along with the alcohol for at least 24 hours.
    2. Remove both from the freezer and combine in the container.
    3. Shake the mixture vigorously for 2–3 minutes.
    4. Strain the liquid through a fine mesh strainer or cheesecloth into a dark glass bottle with a dropper.
    5. Store in a cool, dark place for up to 6 months. Makes approximately 1 cup (250 mL).

    Dosing and Storage

    1. Start Low, Go Slow: Always begin with small amounts to gauge potency, especially if you’re new to edibles. 
    2. Label Clearly: Ensure all infused preparations are clearly marked to prevent accidental consumption.
    3. Storage: Keep infused products out of reach of children and pets.
    4. Testing: Use a home testing kit or consult a lab to determine the potency of your infusions if accuracy is critical.]

    Mastering these basic cannabis infusion methods opens the door to a world of culinary possibilities. Whether you’re making baked goods with cannabis butter, drizzling infused oil over a salad, or enhancing a drink with a tincture, these preparations provide a versatile foundation for exploring cannabis edibles. As always, enjoy responsibly and tailor your infusions to your personal preferences and needs.

    Consume at your own risk. Statements of potency are merely suggestions because edibles are inconsistent and lab testing is required. Please obey the laws in your jurisdiction. 

  • Begin at the beginning – Decarboxylation

    Begin at the beginning – Decarboxylation

    Before you can get busy making magic, you have to set the stage.

    With edibles, it isn’t enough to just toss a handful of bud into the sauce and call it a day. There is a critical step necessary to make a lifted meal – decarboxylation.

    DECARBOXYLATION

    What is this and why you need to do it

    Simply put, decarboxylation is making raw cannabis flowers psychoactive. 

    This is done by using a low heat to turn tetrahydrocannabinolic acid (THCA) into Delta 9-tetrahydrocannabinol (THC). This process occurs automatically when you combust the plant, ie. Spark-up a joint or a bong. Once the herb is decarboxylated, it becomes psychoactive and can be used to infuse fats and alcohol, or even eaten as-is if that’s your preference.

    Cannabis flowers are the buds of female plants. They are covered with trichomes which contain terpenes. The ones that get the most attention are THC and CBD (cannabidiol).

    You can’t just use raw flower in cooking. The psychoactive chemical that gets you lifted is in the form of THCA. You need to get rid of the A and that’s done with heat. 

    Going forward, on this blog decarboxylation means to bake your weed at 240 F (325 C) for 30-40 minutes. 

    This is a basic procedure but is not the only way. Many variables can be manipulated, including time and temperature, all with the goal of customizing the experience, ie. which terpenes are being activated. You can make this as simple or as fussy as you like. Regardless, to put it in food you need to heat the flower first. You are encouraged to explore other techniques and procedures to discover what works best for you.

    Basic Procedure for Decarboxylating Cannabis Flower

    Decarboxylation is the name for changing THCA into THC by heating the cannabis 240 F for 20-40 minutes.

    There are two main ways to decarboxylate:

    1. Conventional oven – almost everyone has access to an oven. Make certain to cover your herbs with tinfoil or use an oven-proof and smell-proof container as things can become rather fragrant.
      1. Coarsely grind your buds.
      2. Place in an oven safe dish or on a parchment lined cookie sheet and cover with foil to minimize the smell
      3. Toast your flower 240 F (115 C) for 20-40 minutes. Rule of thumb, the shorter the time, the higher the temperature. Adjusting the time and temperature will allow you to activate different terpenes to achieve different effects. 
      4. Let cool. Store in an airtight container in a cool, dark place.
    2. Sous vide – Sous vide is a type of low temperature, long time cooking. The main advantage is more THCA is converted to THC, and the smell is considerably reduced. The downside is it takes longer and you have to buy specialized gear (the immersion blender or water water bath)
      1. Seal ground bud in a freezer safe resealable plastic bag, vacuum-sealed bag, or a mason jar. If using a freezer bag, place your ground cannabis in the bag. Add something to weigh it down or it will float to the surface. Immerse the bag in the water, which will push the air out. Seal the bag.
      2. Set your sous vide device (an immersion circulator or water bath) for 90 minutes at 203 F (95 C)
      3. Immerse cannabis
      4. When time is up, remove from water and let cool. Store in a glass jar with a lid in a cool, dark place.

    Tags: Decarboxylation, Basics, How-to