The Art and Science of Cooking With Cannabis – click to read The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in an oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. The oil protects the product from the oxygen while the heat activates the cannabinoids.
From “The Art and Science of Cooking with Cannabis” – by Adam Gottlieb
The procedure is very simple. Gottlieb brings a pot of water to a rolling boil, then puts a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil. Then he puts the Cannabis in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the Cannabis is rolling around with the water and butter. The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the mixture regularly for about a half an hour and then strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge. A few hours later, the mixture is cool enough that the Cannabutter has solidified on the surface. He scoops it out and retains it in a bowl or a jar. The water is thrown out. The Cannabutter can be used just like butter, in brownies, on garlic bread, or mixed with honey on your finger!
Although this method takes longer than the usual saute-n-strain method (without the water), it has several advantages:
* As explained above, the unwanted constituents of Cannabis are separated and removed with the water, leaving only the cannabinoids.
* You can make stronger Cannabutter than by sauteing, because you can cook more Cannabis in the same amount of butter, due to the extra volume of the water.
* There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you saute’, because the water keeps the whole mixture at boiling temperature!
Many thanks to Erowid Psychoactive Vaults
Poor Richard’s Cannabutter
If one has a collection of fine twigs culled from his marijuana siftings, these can also be used to prepare cannabutter. If larger stems are all that are available, a preparation can be made using oil instead of butter as the solvent. Pour a cup of salad oil or coconut oil into a blender. Turn it on to “Chop” speed. Cut up or break stems to lengths not exceeding two inches. Add these to the spinning blender a pinch at a time. When no more stems can be added to the oil without clogging the rotors, pour everything – the oil and stem pulp – into a saucepan and heat for ten minutes. Strain the oil and return it to the blender. Repeat the process using new stems and a little more oil to compensate for that which was lost in the first extraction. It is possible to repeat this process several times until the oil is totally saturated. The final preparation is strained and kept under refrigeration in a bottle or jar. It can be used in most recipes which call for cannabutter. If you have rich friends who use a lot of Cannabis, ask them to save their seeds and stems for you.