Sharp Rubber Duck

Cooking with Marijuana

Resources for Growing Quality Medical Marijuana

Cooking 101
Cannabutter, Basic Ingredient in everything

Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.

We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.

The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.

Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.

Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.

Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.

Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.

People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!

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