Sign Up

To Get Your Ration of Batch #1

Oil, Butter, and Edibles: A Viridis Guide to Cooking With Cannabis

Oil, Butter, and Edibles: A Viridis Guide to Cooking With Cannabis

We’ve all had the curiosity to try cooking with cannabis infused oils, but haven’t the access or resources to do so. The wonders of eating your experience and not smoking it are plenty. The high comes on slower so it’s easier to practice a “start low-go slow” mentality–making sure you don’t over do it and end up with an overwhelming episode. It also lasts much longer than other methods because of how it is metabolized. You can put infused oils and butter into absolutely anything to eat or drink.

Coming across a good source of oil is rare and people become very disheartened when it comes to infusing their own. It’s not as tough as it seems. You just need the right tools and some patience.

To start, choose the type of oil and strain of cannabis you would like to infuse, then find a moment in the day for the prep. Try to think of what oils you use regularly and in what kind of meals you use them in. Are you a habitual baker? Infuse some butter. Are you more likely for pastas or salads? You could try olive oil.

 

Things you will need:


Cannabutter

A slow cooker– is the preferred instrument but you can also use a double boiler or a saucepan. (If you only have a saucepan be sure to have a lot of time to pay attention as this method has a higher burn hazard to your product.

Choice lipid– measure the amount of oil or butter you are looking to infuse to help when it comes to dosing properly.

Choice cannabis– also measured. Try to stick to just the flower as some extra plant matter can cause the taste to differ. Generally a 1:1 ratio makes the math easier to dose what your making.

Hand grinder– breaks the buds down for more surface area without milling too much of the plant matter (which can taste bad…)

Measuring cups– because accuracy is key in cooking

Cheesecloth– very recommended straining tool though you can use something like a coffee filter or a goat skin strainer (extra fine) if you’re so inclined and have the time to spare.

A colander or a strainer this is to set up your cheesecloth inside of. You want to have something to contain the strained product in as well, so a bowl that can keep the colander propped up on while prompting the infused oil inside is best. Something like a saucepan with a perforated steamer that fits into the top works best.

TIME!– This process takes minimum 5 hours, but it’s preferable to go longer at lower temperatures. Making an 8 hour process the likely time to aim for.

 

 



Method:

Cookware piled up on brown wooden rack
  1. Let’s get cooking! First step will be to grind up the green and measure it out to match how much oil you want to produce. 250ml ground cannabis to 250ml selected lipid. (1:1 ratio) You can add as much of the plant matter as you want, just remember the added flavour to the final product. When grinding it up be sure you are only increasing the surface area and turning it into a fine powder. Anything small enough to slip through the strainer will leave leafy impurities in your oil.

  2. Time to add your ingredients to the slow cooker. Stir the two together and set the cooker for low. Probably as low as it’ll go because you are looking to cook it for the length of a good day’s work. (5 hours minimum) What we are trying to achieve here is the decarboxylation or activation of the THC in your cannabis without burning it. We don’t need a spoiled batch of something so precious. You’ll want to occasionally stir the pot to be sure that we are getting even heat, but it also gives you the opportunity to check the brew periodically and ensure there is no scorching. Note: if you are using butter you may find that the milk solids will separate as you melt it down. It’ll work itself out in the straining process.

  3. Let your batch cool a little before straining– no need to go burning your hands on hot oil. Placing a few layers of cheesecloth into your colander setup with enough hanging over the edge so as not to let any soak over. Don’t squeeze out the ground bud. You will just end up wringing out the chlorophyll into the oil disrupting the flavours and colour. Store in a refrigerated place inside a clean airtight jar. It should hold for a few months.

Olive oil bottle with veggies

You are now ready to add this to any one of your regular recipes. A few notes to consider would be:

    • LOW HEAT IS KEY! This is a lengthy process and you will mess up if you try to hurry it along.
    • Don’t let your oil exceed 118º C (245º F) as it will diminish its potency. Try to stick to dishes that don’t require heating. And if you must heat, add the oil after as a drizzle or topping.
    • Pay attention to it. Keep mixing it up throughout the course. The plant material will settle to the bottom getting closer to the heat source. Occasionally mixing prevents detrimental scorching.
    • Using coconut oil is a great way to fill capsules for THC doses.


      DON’T GO CRAZY WITH YOUR CONSUMPTION! Eating your dose will take a much longer time to come on. Be patient and let it happen. Don’t let your experience get away from you by overdoing it.

 

Two green healthy smoothie drinks


Now you can substitute certain amounts of cannabis oil/butter into all sorts of cooking. Try baked goods or sautéing vegetables– keeping in mind the longer you have the oils heated the more the potency will diminish. You can also ad infused coconut oil to smoothies and infused avocado or olive oil to salad dressings. Ever drizzled some oil on your popcorn for an extra kick of flavour? Brush some infused oil onto your pizza crust before baking it for that primo power dipping stick at the end of your slice. Have you ever tried butter in your coffee or tea? Put a teaspoon of infused unsalted butter or coconut oil into your morning caffeinated beverage for a creamy cup of yum!