The Foundations of Cannabis Cooking

For the uninitiated, cooking can seem like a daunting task. It’s much easier than it looks, though, and incorporating cannabis can make it a lot more fun.

Before tackling larger recipes, you’ll need to have a few cannabis-infused basics on hand. While any of these can be enjoyed on their own as condiments or finishing touches, they’re mostly intended as the psychoactive staples in a cannabis-based pantry.

NOTE: be sure to label and store any food that includes cannabis so that it can’t be consumed by children or unwitting adults.

Cannabutter

INGREDIENTS:

1 lb (4 sticks) of butter

1 cup water

1 ounce of ground bud

EQUIPMENT:

Medium saucepan

Mesh strainer

Cheesecloth (optional)

Heatproof container with lid

Spoon

  1. Add butter and water to saucepan. Turn heat to medium.
  2. Once butter has completely melted, add the ground bud. Stir to fully incorporate.
  3. Reduce heat to low so that the mixture is just slightly bubbling. Simmer uncovered for 2 hours, stirring frequently.
  4. Turn off heat. Using as fine of a mesh strainer as possible (you may even want to line the strainer with cheesecloth for better filtering), strain the mixture into a heatproof container with a lid — Pyrex works well. Press down on the bud residue in the strainer with a spoon to squeeze out as much liquid as possible. Toss out (or compost!) the bud residue.
  5. Add cover to the container and refrigerate. The next day, butter will have hardened and separated from the water content. Pour off water and reserve butter until needed.

Canna-Oil

INGREDIENTS:

6 cups cooking oil (olive, coconut, canola, or anything else with high fat content)

1 ounce of ground bud

EQUIPMENT:canna oil, marijuana next to a bottle of oil

Medium saucepan

Mesh strainer

Cheesecloth (optional)

Heatproof container with lid

Spoon

  1. Add oil to saucepan. Turn heat to medium, heating oil until fragrant and nutty, 1 to 2 minutes.
  2. Add a few pinches of bud and stir to incorporate. Continue adding all bud bit by bit, stirring each time.
  3. Reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
  4. Turn off heat. Using as fine of a mesh strainer as possible (you may want to line the strainer with cheesecloth) strain the mixture into container. Press the bud residue in the strainer with a spoon to squeeze out as much liquid as possible. Discard the bud residue.
  5. Seal container and refrigerate oil for up to two months.

Cannamilk

INGREDIENTS:

1 liter high-fat milk (cannabis infusions rely on fat compounds for dissolution of THC, so low-fat milk or vegan substitutes like almond milk may not work as well)

.75 ounces or about 25 grams of finely ground bud

EQUIPMENT:

Medium saucepan or double boiler (a double boiler will suspend the milk

above the heat source, preventing it from scorching or forming a skin)

Mesh strainer

Cheesecloth (optional)

Heatproof container with lid

Spoon

  1. Add milk to double boiler or saucepan. Turn heat to medium-low and heat milk until slightly steaming.
  2. Add a few pinches of bud to milk and stir to incorporate. Continue adding bud bit by bit, stirring each time.
  3. Turn heat down to low and simmer uncovered for 45 minutes, stirring occasionally. Milk will turn a yellowish-green.
  4. Turn off heat. Using strainer and/or cheesecloth, strain the milk into container. Press the bud residue in the strainer with a spoon to squeeze out as much liquid as possible. Discard the bud residue.
  5. Seal container and refrigerate milk for up to one week.
Vincent Ballantine

About the author: Vincent Ballantine is a Brooklyn-based writer. A native New Yorker, he holds a degree in English from Georgetown University and has written on television, pop culture, travel, and health.