Weed Cooking 101

CANNA-BUTTER, One Good Bud Butter Recipe
 
Step 1

In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan.

Step 2

When the water is boiling place the butter in the pan and allow it to melt completely. My recipe uses 4 sticks of butter to every ounce of marijuana, so if you’re using a half ounce of weed that’s about 2 sticks of butter.

Step 3

Once the butter has melted you can add the marijuana. Once the weed is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

Step 4

While the cannabutter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, and some people use a plastic food container. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape.

Step 5

Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.

Step 6

Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there.

Step 7

Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the cooking water. Your cannabutter is ready to roll. Enjoy!

 some ideas …

It’s time to get cooking. Here are a few ideas that will make good, quick use of your creation. Add a teaspoon or two to a warm maple syrup to use on pancakes or waffles. Butter bread for a Panini before grilling, and use it to sauté some asparagus in a pan with some Parmesan and garlic.

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Canna or Bud-oil
 
The process for making a canna-oil is similar to that of making bud butter: Cooking for an extended period of time at low heat.
I like to use butter and/or coconut oil for most desserts
, and olive oil or canola for savory fare.
That said, when making curries, I almost always use coconut oil.
Canola oil has the mildest taste, and there are light olive oils that are not very fruity or strong. 
There is also refined coconut oil that has virtually no coconut taste.
Another thing to consider is that a naturally strong-flavored olive oil or coconut oil will work to your benefit,
 in terms of masking the taste of the marijuana.
The proportions for the canna-oil that work best for me are to use ;
one ounce of good weed trim, flower and bud,
 and 2 cups of oil.
Follow the process used to make  bud butter, 
using water and being sure that there is at least a two-inch layer of water under the weed/oil mixture throughout the cooking process.

After spending the night in the fridge, I sometimes have to spoon the canna-oil off the top, as it does not form a solid disk.

Ingredients
2 cups oil
1 ounce potent marijuana

Note: Boiling is said to decrease the THC potency.

Play it safe and always keep the oil on a very low heat (with the occasional bubble or two), but not a complete simmer.

Do all searing and cooking that requires high heat with plain oil.

If there is a dish that requires high heat, such as a stir fry, separately saute with canna-oil one of the components to get the weed in the food, and add that component shortly before serving.

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American Reefer, Marijuana, American Style!