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Cooking with Marijuana

Resources for Growing Quality Medical Marijuana

Cooking with Marijuana, How does it effect me?

When cannabis is eaten, THC and the other cannabinoids compounds that create the high enter the blood stream via the digestive system. This is a slower and less predictable process than when cannabis is smoked. Whereas smoking produces an almost instant high, the effects of eating can take anywhere between 15 and 90 minutes to arrive. The time taken for the high to come on is affected by the way the food is prepared, the ingredients used and the amount of food passing through the digestive system at the time.

Soon after being swallowed, the cannibinated food reaches your stomach, it is churned around in a mixture of acid and enzymes. Now liquefied, the food is squirted into the intestines. Here, more enzymes and bile work on the fat in the food and the cannabinoids are absorbed, through the intestinal walls, into the blood stream.

Once in the blood stream, the psychoactive compounds are on a high speed tube ride to your brain. Usually, within 45 minutes of swallowing, some of the cannabinoids will have reached the neural receptors in the brain and the user will begin to notice the effects. As more and more of the chemicals make there way through the system, the user will become stoned.

How do I use cannabis in my favorite recipes

To me, most strains of marijuana can provide a wonderful tasting, secret ingredient to “kick it up a notch,” as Emeril would say. While my plants are still alive, I taste the plants' leaves to gauge the residual levels of nutrients within the plant tissue and to determine the amount of flushing time necessary to improve the flavor. The culinary uses of cannabis are practically endless, but there are a few pointers I would like to offer you:

Storing and using cannabutter is an excellent way to introduce more THC into your diet without drastically altering the original recipe’s flavor.

If you are using low-grade leaves or other sour tasting material, it is preferable to soak it overnight in water to dissolve some nasty compounds.

Do not use lemony, skunky or other pungent strains in sweet dessert recipes. They are much better suited for appetizers, main and side dishes.

Do not use sweet and fruity strains in recipes that lack any other similarly sweet ingredients or your final results will taste dramatically different.

Do not overdose your recipes. Try not to dramatically change the balance of the listed ingredients. Two grams of good pot per serving is plenty.

Try to avoid high heat levels or long extended periods of cooking after you add your “secret ingredient”. This will help maintain flavor and potency.

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