Cooking with Cannabis: Basics
Many people think that in order to cook with weed all you have to do is substitute your parsley for some ground weed – this is completely false and can end up making you feel a bit ill. Cooking with cannabis is quite particular, as it only dissolves in fatty products such as milk and butter – it won’t release cannabinoids in water, and you’ll just end up with wet weed if you try. When cooked with fatty products like butter or oil, you can easily extract all of its properties and tetrahydrocannabinol (THC). THC sticks to fat particles and allows you to incorporate it into food.
You’ll need to take special care when it comes to quantities used in cannabis cooking – when you digest cannabis instead of smoking it, you’re absorbing much more THC than you normally would. It gives a much more intense psychoactive effect so you’ll need to measure your quantities perfectly.
Today we’re going to talk about some basic recipes that you simply need to know in order to make anything else cannabis-related in the kitchen such as spaghetti, tiramisu or pretty much anything you want with cannabis. We’re going to talk about how to make butter, sauce, honey and liquor. These basic products can then be used to make a lot of other dishes.
Cannabis Butter Recipe
Hash Butter Recipe
Cannabis Butter Lard Recipe
Cannabis Oil Recipe
Cannabis Milk Recipe
Toasted Flowers Recipe
Natural Cannabis Tomato Sauce Recipe
Green Honey Recipe
Cannabis Liquor Recipe
We recommend having just one portion of whatever meal you prepare using cannabis – any more than that and instead of increasing the effect, you’ll probably end up feeling pretty sick.
- 0.5L water
- 5-10g of cannabis per 250g butter.
First, you’ll need to boil your cannabis in half a liter of water for about 20 minutes at medium heat. This is done to remove chlorophyll and dirt residue from your buds.
Next, melt the butter bain-marie style at medium heat also and add in the previously boiled cannabis – which at this stage should be ground or shred up as this as possible. Mix it slowly in order to dissolve as many trichomes as possible. Once the mixture looks sort of green and has a smooth consistency, it’s ready.
Next, after making sure your weed has given all the THC it can give, is to pour the mixture through the finest colander you have into an air-tight container. Let it cool at room temperature for a while and then store it in the fridge for 24h. Turn it over a few times during these 24h so that it cools evenly.
- 3-5g of hash per 250g butter.
Unlike cannabis butter, hash butter is a much faster process. First, heat your butter up and melt it bain-marie style. Once it’s fully melted you’ll need to add in your thoroughly ground hash. You’ll need to mix it constantly at medium heat for 20-30 minutes total until it’s fully dissolved; the cooler the temperature, the more flavorful the butter. We don’t recommend cooking over 180ºC or you could deteriorate the THC.
Lastly, place your hash butter in a container and let it cool at room temperature. Then place it in the fridge for at least 24h.
Cannabis Butter with Lard
- 250g pig lard/fat
- 5g dry and cured weed or 20g dried cannabis leaves
- Bottled water
This process is essentially the exact same as cannabis butter, but we’re going to go through it again just in case anybody is confused.
The first thing that you need to do is clean your cannabis by placing it in a pot with some water and letting it sit on low heat for about 20 minutes. As you know, this is done to get rid of most of the chlorophyll and any dirt or dust that may be on your flowers.
Once you’ve washed it and drained it of any excess water, fill the pot again and boil the water. Once it’s boiling, put your pig fat or lard in and mix until it’s fully dissolved.
Once it’s dissolved, you’ll need to begin pouring in your ground-up cannabis or leaves, lower the heat to the lowest option and keep mixing for about 20 minutes. This should be more than enough time for the cannabinoids in your cannabis or leaves to dissolve in the lard.
You’ll need to pour the resulting mixture through a sieve into a bowl and let it sit at room temperature for a couple of hours. Next, place it in the fridge for at least 24h. The end result should be a block of cannabis lard floating on top of the water, which should be super easy to remove.
- 500-700ml extra virgin olive oil
- 20-25g dry and cured cannabis
Fill a glass bottle with your chosen olive oil (make sure the bottle can hold 1L) and put your cannabis in right after it – you don’t need to grind it, simply crumble it slightly with your fingers to spread it out more.
Now, close the bottle and put it somewhere dark and cool for 2-3 weeks, making sure to shake the bottle every now and then. After about three weeks you can start using your cannabis oil! Make sure to test out how much is right for you, as it can be quite potent. If it turns out too potent, you can always add in some more olive oil, let it sit and test it again.
This cannabis oil is perfect for accompanying salads, using in cold dishes or for taking on its own. Make sure not to cook with it, however, as when exposed to high temperatures cannabis loses all of its properties.
- 1L whole milk
- 1L bottled water
- 20-30g dried cannabis leaves or 2-5g cured or decarbed cannabis
Get out a pot, fill it with your bottled water and proceed to wash your cannabis as we have done in previous steps: leave it on low heat for 20 minutes and then drain all of the water. This cleans it and makes it taste much better when used in recipes.
Once your cannabis is clean and has been drained, place it in a pot and add your whole milk. Bring it to mid-heat until it’s about to start boiling – turn it down, don’t let it boil, and mix it every now and then to avoid the milk from bubbling over.
Keep this up for about 40 minutes, mixing and checking. Pour the mixture through a sieve and then pour the resulting milk in a glass bottle. Let it cool down at room temperature and then put it in the fridge. You now have your very own cannabis milk with which you can make your very own cannabis dishes!
Raw cannabis doesn’t have a very pleasing flavor and our body isn’t capable of digesting it properly, as well as being ineffective when consumed in its flower form.
THCa (tetrahydrocannabinolic acid) is a chemical precursor to THC that needs heat to fully turn into THC. In order to get these results, you should place your cannabis in oil and/or butter when heating it up. Place your finely shred cannabis in a pan with some butter and fry it at medium heat until the cannabis is a sort of golden color. This recipe is generally used with dishes that don’t require any additional cooking.
Natural Tomato Cannabis Sauce
Ingredients (feeds 6):
- 1kg pear tomatoes
- Olive oil
- 4g of cannabis/3g of hash
Napolitano sauce is widely-used in Italy, generally accompanied by a spaghetti dish. This sauce is incredibly easy to make and just as delicious to eat.
The first thing you’ll need to do is skin and remove the seeds from your tomatoes. You’ll need to steam them. Once they’re ready, take them off the heat and put them to one side.
The next step is to fry your shredded cannabis in a little bit of olive oil and thinly diced onions. Cook until brown – once it’s the right color, add in your kilo of tomatoes and a fistful of fresh basil.
Cook it all together at the lowest heat for about an hour – stir extremely frequently and make use your spoon to cut and squish the tomatoes. Once it starts turning into a sauce, add salt and pepper to taste and your delicious cannabis sauce is ready!
These kinds of sauces are generally served alongside spaghetti or noodles – you can use it with whatever you want, however, with a sprinkling of parmesan cheese!
- 500g honey
- 50g butter
- 5g cannabis or 3g hash
Set up your Bain-mare and begin melting your butter at the lowest heat and then add in your shredded cannabis (boiled, as we explained before). Cook it slowly and mix it until it begins taking on a sort of green color. Then, filter out the cannabis residues using a colander. If you’re using hash you don’t need to boil it first or filter it.
Next, add in the honey and mix cautiously for about 2 minutes. Once finished, let it cool down and then pour it into a glass, sealable container. Store it in a cool area in order to conserve it.
Green Cannabis Honey can be used in pretty much any recipe involving drinks or desserts! We recommend a spoonful per person.
Homemade Cannabis Cooking Liquor
- Rum, vodka or preferred alcohol
- 5-10g of cannabis or hash per bottle
This recipe is slightly complicated, although the end result is delicious cannabis liquor that’s potent and effective and can also be cooked with. Just like butter, alcohol is perfectly capable of absorbing cannabis’s qualities and cannabinoids such as THC.
You can use any aromatic liquor but the higher grade the alcohol, the more flavors you’ll get. We used rum and/or vodka.
Place the hemp or hash in a large pot and pour in your alcohol. Mix it quite well in order to coake the cannabis and let it heat slowly, at the lowest heat, with the cover on for about a minute.
Next, take it off the heat, cover it and let it sit for three days in a warm area. The longer its there, the more effect and flavor the liquor will absorb from the cannabis.
Lastly, filter out the cannabis with a mesh in order to get rid of any bits of cannabis or hash used in the process. Repeat the filter, this time adding a glass of warm water to the liquor. After the second filtering, bottle and store the liquor in a cool place – your liquor is now ready to drink opr be used in cooking!