First thing’s first, you are going to want to grind up a cup’s worth of cannabis flower for this recipe. But don’t grind it down too fine. Anything that’s small enough to wiggle its way through that cheesecloth is going to wind up in your food - so be mindful of how large (and small) you make those buds.
Next thing you’re going to want to do is take that saucepan, and toss in a cup’s worth of standard cooking oil (of your choice). Make sure the heat on the burner is around 240°. Anything higher than that, and your whole batch of THC oil will be ruined. At this point, you can feel free to toss that previously ground up cannabis flower in with your oil.
Thus begins the decarboxylation process.
This activates the THCa in cannabis and converts it to THC - the psychoactive component in cannabis - through subtle heat. You’ll want to keep that baby simmering on a low setting for three hours, at the very least. Be sure to stir it every now and then to help distribute that wonderful, high-inducing THC into every little crevice of that cooking oil.
Once you’ve reached that time limit, it’s time to strain and store this baby.
Wrap that cheesecloth around the mouth of a jar that you’ll use for storage. Then, slowly pour the contents into the container, straining the innards of the oil through the cheesecloth.
But, my fellow enthusiasts, do not squeeze the cheesecloth during this part of the procedure. Many would think that would expedite (and possibly improve) the straining process, but they couldn’t be further from the truth. That technique would only help floral components find their way into your cooking oil - which you want “floral free” by the way. So, just allow gravity to do the work in this regard, and elegantly strain the oil into the container.
When that is done, take that cheesecloth full of flower remnants and toss it in the trash - it has done its job. Now, as far as the oil, itself, you could technically start using it right away. But, in my personal experience, I find that storing it in a cool, dark place for a day or so, really helps the THC find a nice home within the cooking oil. What’s really cool about this canna cooking oil is its super impressive shelf life. If you want, you could ration out your culinary creation and use it for up to two whole months! To be fair, it has the potential to last even longer, if you choose to refrigerate it. It’s totally your call at this point.
But that’s it, party people. How easy was that?
It only took a few hours because you had to allow the decarboxylation process to occur. That’s time well spent, in my opinion. Without it, your cooking oil wouldn’t be nearly as strong as it is. Plus, after all that effort, it’s going to make your future food creations taste even better - and it’ll likely get you nice and high, too.
Feel free to implement this newly-infused cannabis cooking oil into a litany of different recipes. You could use it as a THC-enriched way to add some life to some otherwise mundane pasta dishes. It could even be used as a custom way to liven up your charcuterie board. Personally, I find that a few drizzles over some pizza tends to work out best. There’s truly no wrong way to enjoy this cannabis cooking oil, though - it’s perfect.
Look - you did it all on your own. Let this serve as the first step toward a long career as a successful cannabis chef. Even if you never land a restaurant job, you will now be able to treat yourself and others to top-shelf pieces of cannabis cuisine.
Because at the end of the day, nothing pairs better than marijuana and food. It really is a match made in heaven.