More people are beginning to get themselves informed about the medicinal and health benefits of cannabis. As many people are not too comfortable with the idea of smoking marijuana, the trend of marijuana-infused cooking is really growing now.
Infusion happens to be the most challenging part of cooking with cannabis. A great deal of practice is required to get the precise effect without compromising on the taste of food.
The main benefit of cannabis-infused food is that the effects tend to remain longer due to direct interaction with the digestive system and it is an easier way of consumption.
Cannabis-infused oil is called canna oil and probably the most versatile medium. It is also a great place to start also as oil is utilized for sautéing vegetables, baking desserts, salad dressings and your usual morning eggs.
So here is a recipe of making canna-oil for easy cannabis infused food for you.
Things You Need:
- Cannabis (leaf, flower etc.)
- Cooking Oil* (6 cups canola or oil)
- Grinder (blender, food processor or coffee grinder would suffice)
- Slow cooker or a double-boiler
*THC activation is best done by using the oils which contain the highest fat content. Olive oil and coconut are the most choices. Oil is the usual used cooking oil whereas coconut oil tends to have a milder taste. But with high heat, olive oil and coconut oil both seem to have trouble so canola oil is the best choice.
First of all grind the cannabis. You could use the plant or flower or bit of both. Many of the cannabis chefs like to use the entire plant for health benefits as they are linked to the more fibrous parts. You need to keep in mind that anything that could go through the strainer might end up in your finished product. So you will need to take out the stems at least.
Now comes the measuring part. When it comes to proportion there is no exact standard and practice could be your best bet. It is similar to the case of consumption and how it is changed relying on the potency of the flower. Likewise while preparing edibles too. Just to get you a general idea, a 2:1 oil to cannabis (by volume) is a really good place to start.
Time to dissolve the cannabis into the oil. To do this you need to heat both of these together on low heat for hours so that the process of decarboxylation takes place and the THC is activated in the best manner without scorching or burning the weed which tends to destroy the active ingredients.
A variety of methods can be opted for this: a crockpot kept on low heat for 6 hours minimum which needs to be stirred occasionally. A double-boiler on low heat could be used for 8 hours at least stirring occasionally or in a simple saucepan on the low for three hours with frequent stirring as there is more chance of scorching in saucepan. Water can be added in the mixture in all cases to keep it from burning.
Now strain and store the oil. All of the remaining plant material could be thrown out or can be used in other dishes if you have the ability. The shelf life of canna oil is at least two months and that could be extended with refrigeration.
You can use the canna-oil instead of normal cooking oil and enjoy cannabis-infused food in a simple way.
Quick tip: While using canna oil to prepare dishes that require heat, don’t microwave ever and choose low heat.