This is an overview of a series of techniques I've been using in my cooking cannabis at home.
Ingredients
- Olive Oil, Cocunut Oil, Butter (Ghee is great too! and you can make it yourself.
- A quarter-(x amount) of Cannabis. There isn't a huge need to use ounces of weed at a time. You can still make potent goodies with smaller amounts. Just increase the time the material sits in the oil.
- (Optional) Hashish/Kif in any measure; increases potency.
- A large pan that will be re-used throughout the day.
First thing to do is create the oil. Mix oils in pan on very low heat. Very low as in below the 1 mark. Allow enough oil to suspend plant material. For added efficacy of effects DIFFERENT types of weed are mixed into oil and different stages of the infusion process. Regular weed at the beginning. Decarbed weed later on. Cook the oil on (very) low heat for a period of at least 3 hours. Exact measurements of weed-to-oil ratio are unnecessary. Just use enough oil to fully suspend material. Use different sized pans for different sized batches. Bonus!) Leftover oil can be used in subsequent batches of oil for higher potency.
Different Cannibinoids are released at different times/temperatures of the cooking process. By adding material at different stages of the process, we raise the diversity of chemicals that are released into the food. This creates a palette of feelings and sensualities that are distinct to the cook and kitchen be utilized.
The next step is deciding what you want to make. We need to establish a set of pragmatic rules for cooking with weed. You're free to create your own as you practice but a few of mine are:
- Recycle everything. Keep an active kitchen. Don't let things get cold. --This allows everything to "brew." Time is your friend here. Make a big thing out of cooking it. Invite people over!
- Practice Teaism.
- Remember the sensual.
- Remember that group eating is in the overall a lot cheaper and easier. Make things family style!
I like to start with Tea. We can add oil directly to tea if we like, but for guests a Chai Masala seems more reasonable. Easily enough we brew the drink in the usual manner. With some preparation the drink can be marvelous. The trick is to add the oil directly to an ALREADY brewed cup of Chai. Non-violence is tantamount in weed food preparation. Create Masala by mixing Mix Powder (Google it), Garam Masala, and Chai Masala mix into milk. Add equal parts water and brew as if though one were brewing a strong tea. Add Ginger for stomach-healing effect. Be conservative in application of heat.
Chai Masala mix is something pre-made that can be bought at any Indian/Asian grocery store. If you like drinking Chai Masala I suggest getting some. It's really cheap. If one does not have access to an Indian grocery store A simple mix can be made from Peppercorns, Garam Masala, Cinnamon, Nutmeg, Saffron, Cardamom pods. You be creative in creating your very own Chai mix to suit the needs of your kitchen!
Important rule! DO NOT set heat above the 2 mark! Oil needs to be warm/hot but NOT simmering. Small bubbles are fine. Oil should not be boiling but small, infrequent bubbling is the result of gas release from chemical process' happening in the oil. That means it's working! ;3
Well done! Let's add a tag-This is an overview of a series of techniques I've been using in my cooking at home. along to that Masala. Toast some bread and add oil when it it finished toasting. Grab the hot toast and place it directly in the pan. Don't let the bre
- Ingredients
- Olive Oil, Cocunut Oil, Butter (Ghee is great too! and you can make it yourself.
- A
quarter-(x amount) of Cannabis. There isn't a huge need to use ounces
of weed at a time. You can still make potent goodies with smaller
amounts. Just increase the time the material sits in the oil
A large pan that will be re-used throughout the day. ad soak up ALL the oil though. Just have fun with it.
Now let's do lunch. Get some vegetables and a lime together. Saute in Wok on a high heat using Canola oil (add some Canna Oil if you like) Onions are great carmelized. Add Canna Oil when vegetables are cooled. Serve with lime juice. Create sauce using Mirin, Soy Sauce, and Sugar. Add to liking. Add rice for family serving.
Through all of this article; this is one long session of cooking. These recipes are made to follow one-another. The key is to re-use oil whenever possible.
If we intend to use meats or fish in our pan, we have to do it to the end of the day/cooking session for concerns that are obvious. Heating up already-cooked meats in oil though is approved and highly encouraged though!
Let's make Chicken Tikka Masala (a version of it anyway.) Make chicken in a separate pan. Sauteed chicken can be great. Marinate the chicken in a combination of sauce if desired. Teriyaki (described earlier) + Canna Oil is great. For this though we're going to go for a mix of pastes and a bit of our magic oil.
- Ingredients
- Olive Oil, Cocunut Oil, Butter (Ghee is great too! and you can make it yourself.
- A
quarter-(x amount) of Cannabis. There isn't a huge need to use ounces
of weed at a time. You can still make potent goodies with smaller
amounts. Just increase the time the material sits in the oil
- A large pan that will be re-used throughout the day.
Chicken Tikka Masala Sauce:
- 2 Tablespoons Tandoori paste. (Panak's is good)
- 2 Tablespoons Tikka Paste
- 1 Tablespoon Kashmiri Masala
- 1 Tablespoon Kebab Paste
- Garlic and Ginger to liking. Mixed in a paste is good. About 2 Tablespoons is nice.
- Citrus to liking. Limes, Lemons, Oranges, and anything really! Go nuts.
- Mix Powder (Google it)
- 1 Tablespoon Canna Oil
- (Optional) Milk, Almond Milk, Single Cream. (Add to pastes in the beginning. Add at the end to the dish at the end to sweeten.
- (Optional) Brown sugar, Raw sugar, White sugar (sweetener)
- (Optional) Red food coloring.
- Pre-Made Chicken (Saute in Canola Oil, Fry in Canna-Oil, however you like it. Marinate chicken in paste for more flavor.
(Also, let's heat up some garlic and ginger in a pan with some of our oil. We ARE NOT using the pan we used to make the oil in. That sits and waits on a low heat.
Heat things up
- Olive Oil, Cocunut Oil, Butter (Ghee is great too! and you can make it yourself.)
- A
quarter-(x amount) of Cannabis. There isn't a huge need to use ounces
of weed at a time. You can still make potent goodies with smaller
amounts. Just increase the time the material sits in the oil
- A large pan that will be re-used throughout the day.
Add paste. Let this cook for about 6 minutes on a high (ish) gas mark. Once everything is cooked let cool briefly. Add milk (Almond milk is great) Coconut milk is great too. I use Coconut Powder and sweet Almond Milk. I use Whole Milk sometimes too.
Heat it up a bit. Not too hot. Don't let the milk boil. it will curdle. Get it hot but not too hot.
Let it cool just a bit more. Add 2 Tablespoons of Canna Oil to the dish and serve over rice.
The approach is this: Plan meals/dishes in such a manner that the oil and leavings of one can be used as a compliment for dishes cooked subsequently. This is all done in the same pan. Throughout the day everything blends together and anything cooked in the pan becomes weed food! ^_^ Go forth and do alchemy friends!
