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Cooking With Cannabis

Jibult

Jibult

Bluelight Crew
Joined
Mar 2, 2008
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Y'all, I want to make a new megathread.

There's a whole lot of resources on this subforum regarding edibles and cooking with cannabis, but they're scattered and a pain in the ass to find.

I hereby propose that we make an edibles megathread (it doesn't even need to be this one) for folks to post favorite recipes, techniques, etc etc

The idea came to me as I was about to make a thread asking anybody for any infused chocolate/fudge recipes they might want to recommend.

feel free to shut it down or run with this, idk how it's gonna go but yall, I wanna start making infused milk chocolate.
 
Awhile back I was infusing 3 grams 80% Indica wax ìn a 14 oz can condensed milk, poured into a pint mason jar submergered under water in a small slow cooker
Picked it up to shake dropped and cracked into the bath
Shit
pulled out the eight quart slow cooker strained into it

It took close to three days on low to evaporate into a bowl of caramel
by far the most potent stuff Ive the pleasure of

Some added chocolate sounds even better
 
Thi is just my very simple method for making Cannabuttre (unless you have a Magical Butter

-Use a 3 temperature slow cooker. I use a Hamilton Beach model with a sous vide temperature probe. But I don't use the probe. And if you only have a low/high temperature settings, use the high settings.
-Fill slow cooker 2/3 full of water
-Put 1 whole pound of butter in
-Add in 1-2 oz of flower coarse ground in a cheesecloth that you've double wrapped into a sock that you tie off. Float/sink the Cannabis cheesecloth sock in the slow cooker, turn the slow cooker on to high/maximum. When the butter is completely melted you can note the liquid level in the slow cooker and periodically add water to keep it at the ~same level
-Let it go overnight or 24 hours
-Turn off the slow cooker, and using silicone gloves, remove the weed/cheesecloth into a small bowl.
-Dump the weed butter water into a very large mixing bowl, one you will eventually be putting into the fridge. When the cheesecloth weed is cool enough to squeeze w/o burning yourself, squeeze as much as you can into the butter/water bowl.
- When that is at room temperature, put the bowl in the fridge. 12-18 hours later just drill a small hole in the hash butter surface and drain out all of the water. Break the surface of the butter into smaller tabs/pieces and let it dry on paper towels

Decarboxylation and extraction in one step. The kitchen does smell like a weed sauna though and it lingers over the length of the slow cook.

Tom


For people who will share recipes; I'm open for one with no potatoes, tomatoes or bananas.

Figure out how best to incorporate Cannabis into this (Garlic fingers with donair sauce) and I will be eternally grateful
1OWz7KZl.jpg
 
Easiest and cheapest way to make edibles in bulk is to buy Delta-8 distillate in bulk, preferably a few ounces at least, and use that to make cannabutter, then cook with that. You'll have to use a LOT of butter, and you're also using an alt-noid, but it is cheap and easy.
 
I be honest i havent used edibles for many years now but i used to regularly bake 12 cupcakes of vaped weed cakes, they were narcotic and sent me to sleep every time
 
Awesome thread idea, hard to believe it hasn't been done already. 👍

Thomas Davie said:
Thi is just my very simple method for making Cannabuttre (unless you have a Magical Butter

-Use a 3 temperature slow cooker. I use a Hamilton Beach model with a sous vide temperature probe. But I don't use the probe. And if you only have a low/high temperature settings, use the high settings.
-Fill slow cooker 2/3 full of water
-Put 1 whole pound of butter in
-Add in 1-2 oz of flower coarse ground in a cheesecloth that you've double wrapped into a sock that you tie off. Float/sink the Cannabis cheesecloth sock in the slow cooker, turn the slow cooker on to high/maximum. When the butter is completely melted you can note the liquid level in the slow cooker and periodically add water to keep it at the ~same level
-Let it go overnight or 24 hours
-Turn off the slow cooker, and using silicone gloves, remove the weed/cheesecloth into a small bowl.
-Dump the weed butter water into a very large mixing bowl, one you will eventually be putting into the fridge. When the cheesecloth weed is cool enough to squeeze w/o burning yourself, squeeze as much as you can into the butter/water bowl.
- When that is at room temperature, put the bowl in the fridge. 12-18 hours later just drill a small hole in the hash butter surface and drain out all of the water. Break the surface of the butter into smaller tabs/pieces and let it dry on paper towels

Decarboxylation and extraction in one step. The kitchen does smell like a weed sauna though and it lingers over the length of the slow cook.

Tom


For people who will share recipes; I'm open for one with no potatoes, tomatoes or bananas.

Figure out how best to incorporate Cannabis into this (Garlic fingers with donair sauce) and I will be eternally grateful
1OWz7KZl.jpg
Click to expand...

That is a pretty crafty butter making method, I like the ease/simplification of it. I have access to a MBM, but haven't gotten around to trying it out.

Shouldn't be too hard to cannafy that, though the only obvious infusable ingredient would be the garlic butter base, pretty straight forward making that, though since it's the only special ingredient, the stronger the better. Depending on your dipping sauce you could make an infused ranch as well, or something similar. We always hit the crust with more garlic butter when it leaves the oven, so that too.
 
Thomas Davie said:
Thi is just my very simple method for making Cannabuttre (unless you have a Magical Butter

-Use a 3 temperature slow cooker. I use a Hamilton Beach model with a sous vide temperature probe. But I don't use the probe. And if you only have a low/high temperature settings, use the high settings.
-Fill slow cooker 2/3 full of water
-Put 1 whole pound of butter in
-Add in 1-2 oz of flower coarse ground in a cheesecloth that you've double wrapped into a sock that you tie off. Float/sink the Cannabis cheesecloth sock in the slow cooker, turn the slow cooker on to high/maximum. When the butter is completely melted you can note the liquid level in the slow cooker and periodically add water to keep it at the ~same level
-Let it go overnight or 24 hours
-Turn off the slow cooker, and using silicone gloves, remove the weed/cheesecloth into a small bowl.
-Dump the weed butter water into a very large mixing bowl, one you will eventually be putting into the fridge. When the cheesecloth weed is cool enough to squeeze w/o burning yourself, squeeze as much as you can into the butter/water bowl.
- When that is at room temperature, put the bowl in the fridge. 12-18 hours later just drill a small hole in the hash butter surface and drain out all of the water. Break the surface of the butter into smaller tabs/pieces and let it dry on paper towels

Decarboxylation and extraction in one step. The kitchen does smell like a weed sauna though and it lingers over the length of the slow cook.

Tom


For people who will share recipes; I'm open for one with no potatoes, tomatoes or bananas.

Figure out how best to incorporate Cannabis into this (Garlic fingers with donair sauce) and I will be eternally grateful
1OWz7KZl.jpg
Click to expand...


I've got to get more into this cooking game, man. My little Magical Butter Machine makes butter so easy, and apparently it's good for infused cooking oils as well but I haven't tried my hand at that yet.

I'm still struggling with the perfect decarb. I've got family in the house that don't give a shit if I cook, but the last time I decarbed in the oven? lmao, we all felt like we were about to get raided.

So now I have to plug in a toaster/convection oven on the back deck for decarbing. It gets the job done, but too well. The decarbed product is closer to brown than a golden amber and the resulting edibles are fuckin' coma-inducing.

Which is cool, but sometimes I want to be high and awake.


I need to do more trial and error is all. The fuckin' thing works, i just need to watch it and catch the tray before it starts browning on me.

I swear to god i'm making chocolate bars though, yall. I'm figuring it out. I've been getting these chocolate squares (brand name Dixie; 10mg) and they're DELICIOUS, but I need to eat 2-3 of them to feel satisfied. I want to make something a little more potent.
 
Jibult said:
I've got to get more into this cooking game, man. My little Magical Butter Machine makes butter so easy, and apparently it's good for infused cooking oils as well but I haven't tried my hand at that yet.

I'm still struggling with the perfect decarb. I've got family in the house that don't give a shit if I cook, but the last time I decarbed in the oven? lmao, we all felt like we were about to get raided.

So now I have to plug in a toaster/convection oven on the back deck for decarbing. It gets the job done, but too well. The decarbed product is closer to brown than a golden amber and the resulting edibles are fuckin' coma-inducing.

Which is cool, but sometimes I want to be high and awake.


I need to do more trial and error is all. The fuckin' thing works, i just need to watch it and catch the tray before it starts browning on me.

I swear to god i'm making chocolate bars though, yall. I'm figuring it out. I've been getting these chocolate squares (brand name Dixie; 10mg) and they're DELICIOUS, but I need to eat 2-3 of them to feel satisfied. I want to make something a little more potent.
Click to expand...
You can sous vide decarb. Around 200f for 2-3 hours. No smell and no loss
 
Mjäll said:
The best is just decarb hash (or other extract) in minimal butter then swallow desired amount fridge-cold with water as you would a pill. Dilute with more butter to adjust for (lack of) tolerance.

No flavor issues, easy to adjust and titrate dose.
Click to expand...

This is what I'm looking to do. Do you have a specific ratio of butter&hash you use? Also you just straight up swallow the butter or do you put individual doses into capsules or something? Also do you find the effects pretty good compared to smoking? My lungs need a break but I'm not ready for a full t-break and all store-bought edibles are basically just candy and don't agree with my stomach.
 
Sunday Funday! It's arts & crafts day with PJ! 😁

So this morning I sit here calibrating ye olde toastre oven and prepare to break up this 8g's of rock hard Royal Cream nuggets for artsing and craftsing. So far the oven is proving to be remarkably accurate, dial is set at 235°F and it got there pretty quick without overshoot and has held steady for 10! Yay. 🙂





Honestly, I don't know what the end product is going to look like, I'm winging it as winging it gets, trying to do this as entirely in the bedroom as possible lol.

If I decarb and then pour the oil I want to infuse directly into the jar, can't I put it back in the toaster oven in a shallow bath, provided I can find a pan that'll fit? Or do it at a low enough temp for long enough that I can get by without the bath?

Hmm, loves me a good ad lib challenge. 😉
 
JustRelaxing said:
This is what I'm looking to do. Do you have a specific ratio of butter&hash you use? Also you just straight up swallow the butter or do you put individual doses into capsules or something? Also do you find the effects pretty good compared to smoking? My lungs need a break but I'm not ready for a full t-break and all store-bought edibles are basically just candy and don't agree with my stomach.
Click to expand...
When I have no cannabutter or oil infusions on the go (which is often) I will also do this fast-recipe instant-edible type process

Al you need to do is heat your hash/oil in a tiny amount of butter for a few minutes and then consume that butter however is comfortable and easy for you. Stick it in a smoothie perhaps or, what I do in a hurry, is just mop the butter up straight outta the pan with a tiny bit of bread and eat it.

Effects are different to smoking. Much stronger per amount consumed and lasts wayyyy longer.

0.1g (100mg) decent hash should give you at least 20mg thc, which will get me nicely high for 5 hours minimum. 150mg-200mg hash will get me absolutely wasted, and I've been using 35 years plus.
 
Since I'm already having so much fun with arts and crafts today (5 minutes left on the decarb 🔥) I'm thinking about doing a qwe on this single 3.65g nug, to see how much oil I get out of it. Only got about half a gram of live resin left and some reclaim... 🤔

 
Psychlone Jack said:
Since I'm already having so much fun with arts and crafts today (5 minutes left on the decarb 🔥) I'm thinking about doing a qwe on this single 3.65g nug, to see how much oil I get out of it. Only got about half a gram of live resin left and some reclaim... 🤔

Click to expand...


It looks pretty frosty already, do you prefer smoking concentrates?

If this is for research purposes I'd be curious as to your yield but if this is for get stoned purposes I'd craft up a blizzy and smoke it to the hizzy
 
Madness said:
It looks pretty frosty already, do you prefer smoking concentrates?

If this is for research purposes I'd be curious as to your yield but if this is for get stoned purposes I'd craft up a blizzy and smoke it to the hizzy
Click to expand...

I don't mind flower at all, just trying to give my lungs and throat a break, and this particular batch is a little harsh to begin with. But also research purposes because this is a DIY local breeder strain, so no info to be found online. It's ridiculously dense and sticky, that one bud is over an eighth lol. But yeah, for science, and funsies. 😉



Looks like a successful decarb, now I'm off to the store for the solution I surmised to my infusion problem - smaller jars. I really am doing this whole bitch in the oven lol.
 
Before:

8g Royal Cream flower, a local breeder project of unknown potency, so fairly sure lowballed @ 20% thc for calculations. 😉

Psychlone Jack said:
Click to expand...


After:



4oz. infused coconut oil, made entirely in a toaster oven. 😁

Decarb @ 240°F for 45 minutes, then split between two short stack 4oz. jars and placed in a perfectly sized silicone dish. Filled with 2oz. melted coconut oil each, lids on and dish filled with water to just above level in jars, then a 45 minute slow warm to 180°F, kept there for an hour. Took out, cooled for 15 minutes and then strained.

So yeah, the hard part is fuckin' over, let's make some BROWNIES!!!!! 😁

brb 😎
 
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