Canna-butter Cooking Recipe
The
key to cooking with marijuana is to create a “canna-butter” oil that
can be used in cooking recipes in place of actual marijuana. It is not
advisable to stir the actual marijuana stems and leaf into your cooking
recipes although that will work too. The problem with that is the bits
of leaf matter can be seen and tasted in the final product and is not
desirable. Instead refine your marijuana buds into a form of
canna-butter oil that can be added to butter used in cooking or poured
directly into/over your food recipe. The canna-butter oil will carry
the resin glands from the marijuana into your cooking product and make
you high for several hours after you ingest it. As an added bonus the
canna-butter adds a caramel/molasses flavour that tastes delicious in
brownies and cakes. Do not use inferior marijuana leaf and expect a
good ride/high. Use only the best weed buds and break them apart into
little bits and then stir those bits into heated butter in a frying pan
until the butter becomes an amber color. This will take only a few
minutes and the amber colour will tell you that the cannabis crystals
have dissolved into the butter. The heat of the frying pan has to be
warm enough to melt the butter but not so hot as to fry the butter or
make it sizzle. That will burn the butter and reduce its potency and
flavour. Once the butter in the fry pan has melted stir in at least one
quarter ounce of marijuana for every ten tablespoons of butter. This
ratio will guarantee a good high regardless of your food recipe. Keep
stirring the buds until all of the butter has turned from clear to
amber and then remove the stems and twigs from the fry pan using a fork
or spoon. After the cannabis leaf has been removed from the fry pan
tilt the pan to run the canna-butter oil into the corner of the pan.
Then using a metal spoon skim off the very top surface of the
canna-butter oil to remove the impurities from the canna-butter. The
top surface/layer that you are removing will often be of a different
color from the amber canna-butter and should be tossed down the sink or
into the garbage. Once the impurities of the canna-butter have been
removed it is ready to be used as normal in baking recipes or spread as
a sauce over prepared foods including salads or even poured over ice
cream for a scrumptious treat. Food prepared with canna-butter will taste
delicious and the high will last from 4 to 8 hours. The stone is more
like a hash or opium high making the canna-butter recipes much better
for pain management than regular smoked marijuana because the stone is
more subtle and longer lasting than a cannabis cigarette high. The
canna-butter does not have to be used immediately after preparation and
can be stored in your fridge for use the next day or some time later.
Canna-butter can be stored months or even years if refrigerated. When
cooking with canna-butter always add the butter as late as possible to
any recipe to avoid over cooking the butter. The more cannabis and
canna-butter are cooked the lower the potency becomes. Once you have
baked your brownies or other recipes always package and label the food
product carefully and put it away where somebody else does not
inadvertently ingest it. When I had children at home I was always
careful to keep the cannabis brownies separate from the regular
brownies that the kids ate knowing that the canna-butter brownies
tasted even better than the regular ones. Visitors to the house also
have to be protected from the delicious cannabis treats although they
might certainly learn a lesson about manners before raiding your fridge
again without permission.
