SKUNK VALLEY KITCHEN
Cooking with Cannabis
We all know that most marijuana, when smoked, leads to almost instantaneous mental highs that alleviate stress and pain. However, when marijuana is eaten, the THC is able to affect more of the body. The effects take longer to kick in (about 30 minutes to over an hour, depending on the strain and individual), but the results are stronger and focused more in the body. It’s great for insomniacs or those who suffer from body pain, making the entire body relax.
But it’s important to know how much to eat because it does take so long to take effect. If you eat an edible but don’t feel anything in a half hour, most people will end up eating more, and end up eating too much and unable to function as needed. When you purchase edibles from clinics, you never know how strong the dosage is in the treat, so you run into the same problem. That’s why you should learn how to make your own edibles so you can control how much is made in each batch.
But how do you create yummy, delicious edibles without it tasting like you’re biting into a brick of marijuana? Usually, the simplest solution is to create THC butter.
Why butter? Because marijuana is not soluble in water, but it is soluble in oils, fats, and alcohols. So if you boil some water and marijuana together, you’ll just end up with water and soggy weed. It will only bond with fats, oils, and alcohols, so keep that in mind when you’re cooking.
Butter is pretty simple: you add marijuana (try not to use shake, because it will be hard to strain) to some butter and heat it; the heat will remove the THC from the marijuana and it will bond with the butter. Strain it, and then cool and cook as recipes suggest. However, you end up never knowing how much THC ended up in the butter itself; it can be tricky. The recipe can be found below.
Another way is to grind marijuana to as fine as possible. If you add a reasonable amount to a moist, doughy recipe of brownies, you should not get that thick “weed-brick” taste (as long as you add extra chocolate powder to the recipe, of course).
About heat and marijuana: according to studies, marijuana does not break down in regular cooking heat, and can sometimes even make the THC potency stronger. That means you never truly know how strong the finished edible will be. Again, that means be careful when you’re chowing down on those munchies!
But it’s important to know how much to eat because it does take so long to take effect. If you eat an edible but don’t feel anything in a half hour, most people will end up eating more, and end up eating too much and unable to function as needed. When you purchase edibles from clinics, you never know how strong the dosage is in the treat, so you run into the same problem. That’s why you should learn how to make your own edibles so you can control how much is made in each batch.
But how do you create yummy, delicious edibles without it tasting like you’re biting into a brick of marijuana? Usually, the simplest solution is to create THC butter.
Why butter? Because marijuana is not soluble in water, but it is soluble in oils, fats, and alcohols. So if you boil some water and marijuana together, you’ll just end up with water and soggy weed. It will only bond with fats, oils, and alcohols, so keep that in mind when you’re cooking.
Butter is pretty simple: you add marijuana (try not to use shake, because it will be hard to strain) to some butter and heat it; the heat will remove the THC from the marijuana and it will bond with the butter. Strain it, and then cool and cook as recipes suggest. However, you end up never knowing how much THC ended up in the butter itself; it can be tricky. The recipe can be found below.
Another way is to grind marijuana to as fine as possible. If you add a reasonable amount to a moist, doughy recipe of brownies, you should not get that thick “weed-brick” taste (as long as you add extra chocolate powder to the recipe, of course).
About heat and marijuana: according to studies, marijuana does not break down in regular cooking heat, and can sometimes even make the THC potency stronger. That means you never truly know how strong the finished edible will be. Again, that means be careful when you’re chowing down on those munchies!
Marijuana Butter
An essential recipe for all cannabis chefs!
Ingredients:
1 bag of shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (ours is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Directions:
1) Put your 5 pounds of butter/margarine into the stock pot.
2) Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
3) Fill the pot with cold water leaving about 4 inches at the top for stirring.
4) Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
5) Stir with a wooden spoon occasionally.
6) Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)
7) Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (We usually double up each bit of cheese cloth.)
8) Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix. Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.
9) Put the lids on your filled containers and place them on a level surface in your freezer.
10) After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter block. You should be left with a smooth, round slab of light green butter.
11) We store our butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
Ingredients:
1 bag of shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (ours is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Directions:
1) Put your 5 pounds of butter/margarine into the stock pot.
2) Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
3) Fill the pot with cold water leaving about 4 inches at the top for stirring.
4) Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
5) Stir with a wooden spoon occasionally.
6) Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)
7) Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (We usually double up each bit of cheese cloth.)
8) Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix. Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.
9) Put the lids on your filled containers and place them on a level surface in your freezer.
10) After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter block. You should be left with a smooth, round slab of light green butter.
11) We store our butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
Budbutter Brownies
Ingredients:
2 eggs
3/4 cup sugar
4 teaspoon salt
1 teaspoon vanilla
2/3 cup unsifted flour
1/2 cup chopped walnuts
1/2 cup marijuana butter (see above)
3/4 cup melted chocolate
1/4 teaspoon baking powder
Directions:
1) Heat oven to 350 degrees F.
2) Using a spoon, stir eggs with sugar and vanilla; add butter.
3) Sift Ground Chocolate with flour, baking powder and salt.
4) Stir into egg mixture; add nuts.
5) Spread into greased 8 or 9″ square pan.
6) Bake at 350 degrees F for 20-30 minutes.
For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking.
Cut into squares.
2 eggs
3/4 cup sugar
4 teaspoon salt
1 teaspoon vanilla
2/3 cup unsifted flour
1/2 cup chopped walnuts
1/2 cup marijuana butter (see above)
3/4 cup melted chocolate
1/4 teaspoon baking powder
Directions:
1) Heat oven to 350 degrees F.
2) Using a spoon, stir eggs with sugar and vanilla; add butter.
3) Sift Ground Chocolate with flour, baking powder and salt.
4) Stir into egg mixture; add nuts.
5) Spread into greased 8 or 9″ square pan.
6) Bake at 350 degrees F for 20-30 minutes.
For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking.
Cut into squares.
Oh, Fudge!
Ingredients:
4 cups sugar
2 5oz cans evaporated milk
1 cup marijuana butter (see above)
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 tsp. vanilla
a candy thermometer — important!
a 13x9x2″ (or close to that) square/rectangular dish
Directions:
1) Combine the sugar, milk, and marijuana butter in a large pot.
2) Cook and stir on medium high until it begins to boil, then reduce to medium heat.
3) Continue to stir until the temp reaches 236 degrees (We told you the candy thermometer was important!) It should take about 12 minutes. Don’t burn it!
4) Remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. Tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first — that will make it come out of the jar easier.
5) Stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares.
4 cups sugar
2 5oz cans evaporated milk
1 cup marijuana butter (see above)
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 tsp. vanilla
a candy thermometer — important!
a 13x9x2″ (or close to that) square/rectangular dish
Directions:
1) Combine the sugar, milk, and marijuana butter in a large pot.
2) Cook and stir on medium high until it begins to boil, then reduce to medium heat.
3) Continue to stir until the temp reaches 236 degrees (We told you the candy thermometer was important!) It should take about 12 minutes. Don’t burn it!
4) Remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. Tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first — that will make it come out of the jar easier.
5) Stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares.
Canna Banana Bread
Ingredients:
1/2 cup marijuana butter (see above)
2 cups all-purpose flour
3 bananas (very ripe)
1/2 sour cream or milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla
Directions:
1) Preheat oven to 350 degrees.
2) Beat the margarine, eggs, sour cream (or milk), and sugar in a large bowl.
3) Add baking soda and vanilla.
4) Add flour slowly while beating.
5) When mixed, add the bananas and beat until mostly smashed.
6) Place in a greased loaf baking pan and bake for one hour.
Serve with some spread butter for an even better taste!
You can also add nuts to the batter before baking for added flavor/texture, or you can use frosting to make an even sweeter banana bread.
Makes one loaf
1/2 cup marijuana butter (see above)
2 cups all-purpose flour
3 bananas (very ripe)
1/2 sour cream or milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla
Directions:
1) Preheat oven to 350 degrees.
2) Beat the margarine, eggs, sour cream (or milk), and sugar in a large bowl.
3) Add baking soda and vanilla.
4) Add flour slowly while beating.
5) When mixed, add the bananas and beat until mostly smashed.
6) Place in a greased loaf baking pan and bake for one hour.
Serve with some spread butter for an even better taste!
You can also add nuts to the batter before baking for added flavor/texture, or you can use frosting to make an even sweeter banana bread.
Makes one loaf
Krispy Rice Treats
An old favorite brought back to life!
Ingredients:
3 tablespoons marijuana butter (see above)
1 (10 ounce) bag regular marshmallows
6 cups crisp rice cereal
1 (12 ounce) package butterscotch pieces
Directions:
1) Melt the margarine in a large sauce pan over low heat.
2) Add marshmallows and mix until completely melted and then remove from heat.
3) Immediately add the cereal and stir until coated.
4) Mix in the butterscotch pieces.
5) Press the mixture into a greased 13 x 9 x 2-inch baking pan.
6) Chill. Cut into 2-inch squares when cool.
Makes about 20 squares
Buzznana Banana Honey Hash Ice Cream
A delicious and superb cold treat of banana, honey, and hash in a fantastic ice cream desert!
Ingredients:
2 table spoons or 1/4 of a stick regular butter
18 fl. oz. single cream
75g sugar
Pinch salt
1/4 Ounce crumbled hash OR 10G crushed bud
15OZ bananas
3 tablespoons rum
5 tablespoons honey
Directions: Gently ((!!!)) heating cannabis with cream is an extremely efficient way of maximizing the extraction of the THC components of cannabis. Storing the ice cream in the freezer will maintain it’s potency for months to come. However, to get the best results, use hash rather then grass in the recipe.
1) Heat the cream in a saucepan until nearly boiling.
2) In a second saucepan, melt the butter with the sugar and salt.
3) Heat the hash with a flame and crumble it into the melted butter, stirring all the while, then whisk the cream with the butter.
4) Peel the bananas. Put them into a large bowl and mash em up.
5) Add cream, rum, and honey. You can add other stuff for flavor if you want, oreos, nuts, etc.
6) Beat well to mix.
7) Pour mixture into a chilled shallow plastic container.
8) Cover and freeze for a few hours until the mixture is a mushy consistancy. Turn out mixture into a chilled bowl.
9) Whisk until smooth.
10) Return the mixture to the container, cover, and freeze until firm.
11) Transfer to the fridge 30 minutes before serving to soften it up.
Recipe makes six servings of ice cream.
Ingredients:
2 table spoons or 1/4 of a stick regular butter
18 fl. oz. single cream
75g sugar
Pinch salt
1/4 Ounce crumbled hash OR 10G crushed bud
15OZ bananas
3 tablespoons rum
5 tablespoons honey
Directions: Gently ((!!!)) heating cannabis with cream is an extremely efficient way of maximizing the extraction of the THC components of cannabis. Storing the ice cream in the freezer will maintain it’s potency for months to come. However, to get the best results, use hash rather then grass in the recipe.
1) Heat the cream in a saucepan until nearly boiling.
2) In a second saucepan, melt the butter with the sugar and salt.
3) Heat the hash with a flame and crumble it into the melted butter, stirring all the while, then whisk the cream with the butter.
4) Peel the bananas. Put them into a large bowl and mash em up.
5) Add cream, rum, and honey. You can add other stuff for flavor if you want, oreos, nuts, etc.
6) Beat well to mix.
7) Pour mixture into a chilled shallow plastic container.
8) Cover and freeze for a few hours until the mixture is a mushy consistancy. Turn out mixture into a chilled bowl.
9) Whisk until smooth.
10) Return the mixture to the container, cover, and freeze until firm.
11) Transfer to the fridge 30 minutes before serving to soften it up.
Recipe makes six servings of ice cream.