Making your own cannabis-infused brownies for the first time can be quite challenging: there are millions of millions of different recipes and instructions, strains and methods of infusion, dietary and culinary tips. That is why, when a pot rookie turns to the Internet, he feels stuck in an impenetrable jungle. However, even professional cooks can be caught neglecting the basic rules. Probably, for this reason, everyone has at least one friend who had a bad experience after eating a homemade pot edible.
Thankfully, almost every marijuana consumer has access to dispensaries in any of the two dozens of states where they can buy everything from OG Diggs THC syrup to wedding cakes to a huge piece of the iconic pot brownie. However, this fact does not prevent a pot enthusiast from having a food experiment in their own kitchen. DIY edibles are the best choice for patients who take care of the quality and potency of the food they consume, although the most common reason why people turn to home cooking is that the levels of THC of most infused edibles purchased at legal stores and dispensaries are often inaccurately measured. According to the recent research, only seventeen percent of the products sold in San Francisco accurately describe their levels of the psychoactive ingredient.
With this in mind, it is not surprising that more and more marijuana users cook cannabis-infused edibles in their kitchens. And most of them fall victim to the same mistakes.
Many people say “Oh yeah, I just put a few Chem Valley Kush flowers into my cookies, and they were so great!” No, they actually were not. If you do so, a process called decarboxylation will occur, and you will likely get some of the potency but will not be able to eat your masterpiece. All you can get in this case is an unappetizing, green-flecked, and awful-smelling mass of unknown potency.
It is not enough to simply simmer your chopped-up weed in butter anymore. If you ingest cannabis and want the full psychoactive effect, you need to decarboxylate before cooking. The raw plant contains THCA, which is a non-psychoactive cannabinoid. THCA needs to be heated to change into the psychoactive THC.
Decarboxylation is the process of extracting THC from the plant and infusing the butter with it. Cannabutter is the primary ingredient of many marijuana-infused products.
It may sound silly, but that is exactly where many people fail.
Imagine that you have taken a few blended buds and put them into your crock pot with some oil, butter, and water, and let it boil. But if you had not cleaned your weed from impurities before cooking, your cookies will be the most disgusting food you have ever eaten.
Marijuana may contain mold and heavy-duty pesticides or even chlorophyl that is equally powerful and horrible.
So, to avoid the bad taste, you have to extract as many impurities as possible. The easiest way to clean your weed is to soak the buds in distilled water for a couple of days. Then you need to blanch it, remove it from the water, and dry carefully. By blanching, you can get a much purer flower to infuse into the butter. It will still smell like cannabis, but the color could change. So, do not be scared to see that your cannabutter is yellow, not green or black like in most photos on the Internet.
Although many pot cooks advise heating a crock pot to 350 degrees Fahrenheit, it is not a good idea. THC starts to degrade at 365 degrees, and most ovens are not precise enough to distinguish ten degrees from twenty-five degrees. Thus, cooking at 350, you have all chances to start degrading and evaporating the psychoactive cannabis compound.
Also, be very careful when cooking in a pan. Using cannabutter or cannabis oil is not the same as using usual butter or oil: you cannot put it in the pan before adding the rest of the ingredients. Instead, you have to put the cannabis oil in the end, when the heat is shut off, but the pan is still hot. That way, you will not lose any of the potency.