Cooking with Cannabis

Cooking with cannabis has been a long-standing tradition among aficionados of the green herb. Most of us have tried to give one meal or another that special kick that only comes from a healthy dose of THC. Integrating marijuana into our food is a great way to change up our experience, create a special treat for friends, or just create a convenient way to get our dose during the day. While doing so seems simple enough, there’s a good chance that you’re making one of a number of mistakes that are impacting the end result.

Don’t Overuse Bud In Your Edibles

Let’s start with one of the basic ingredients in making edibles, infused butter or oil, known as cannabutter. When making infused fat, a common mistake is getting the ratio of cannabis to butter or oil wrong. Lipids, the fat molecules in substances like butter and oil, can only absorb so much THC and other cannabinoids. As a result, sometimes less ends up being more. When making infused butter, be sure you don’t mix more than a cup of butter with a cup of ground cannabis. Any more than this just wastes bud.

Bake Your Weed Before You Get Baked On Edibles

Cooking with weed requires a little preparation; you’ll end up with something that doesn’t live up to its potential, and often has an unpleasant flavor as well. Before you use it in cooking, put it on a cookie sheet with parchment paper and place it in the oven at approximately 220 degrees. Let it sit, stirring it occasionally, for 30 minutes to an hour. While lower temperatures can help preserve terpenes in the oils, don’t set it over 300 degrees, or you’ll start losing the good stuff.

Don’t Over Grind Your Stash

There is a persistent myth out there that the finer you grind your weed, the better the results you’ll get when making cannabutter. All that grinding it too fine means is that you’ll be getting elements into your weed you really don’t want. Chlorophyll can get into the butter when you grind it to a powder, resulting in a strongly grass-like flavor. The green color it imparts to your butter can be appealing, but only if you don’t mind the unpleasant taste of plant material that comes with it.

Your Friend The Cheesecloth

The best results come from coarse ground cannabis followed by straining it through a cheesecloth, provided that you don’t squeeze it to get as much oil out as possible. While you will succeed in getting a little more oil out of your mix, you’re going to wind up with a lot more plant material. Just let gravity do the work, and what oil you lose won’t be worth mentioning.

Now that you have a clear batch of cannabutter, that’s going to add a special kick to anything you add it to! Each of these steps helps you get the most out of your supply without waste and without unpleasant flavors. We encourage you to enjoy your culinary experiences and to send us all of your best recipes, we may just post them later 😉. 

If you’re looking for some inspiration, we’ve scoured the internet to find some of the best Cannabis Chefs in the industry and picked out some of their favorite recipes.

Dubbed “The Julia Child of Weed” by The Daily Beast, Jeff The 420 Chef, has an amazing Cannabis infused Gummy Bear recipe which is made out of different Kool-aid mixes. Check out his quick 6 minute tutorial here. 

We all know that Snoop Dogg and Martha Stewart like to get down with the sticky-icky so Martha’s Brownies are a must try! Check out the Martha Stewart brownie recipe here and enjoy the dessert of two of your favorite stoners!