Though the ingredient doesn’t come up much in the recipes above, cannabis oil is another staple of cannabis cooking. Made by infusing cannabis into a carrier oil, such as coconut or olive oil, cannabis oil allows for precise dosing and easy incorporation into various recipes.
Its lighter taste is ideal for those who want the benefits of cannabis without a strong herbal undertone. Additionally, cannabis oil can be stored for an extended period, making it a convenient option for those who like to plan their cannabis-infused culinary adventures in advance.
Ingredients
- 1 cup oil (your choice)
- ¼ ounce decarbolized cannabis (see instructions)
How to Prepare Cannabis Oil
- Decarboxylation:
- Preheat your oven to 245°F (120°C).
- Grind the cannabis buds coarsely with a hand grinder.
- Spread the ground cannabis evenly on a parchment paper-lined baking sheet.
- Bake it in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even toasting.
- Choosing and Preparing the Oil:
- Select an oil for infusion. Common choices include coconut oil, olive oil, or canola oil, depending on your preference or recipe requirement.
- Measure the oil based on the ratio you desire. A common ratio is 1 cup of oil to 1 cup of ground, decarboxylated cannabis.
- Infusing the Oil:
- Combine the oil and decarboxylated cannabis in a saucepan or slow cooker.
- Heat the mixture on low heat (ideally between 160°F and 200°F) for 2 to 4 hours. This slow process helps infuse the oil without burning the cannabis. If using a slow cooker, this can be extended to 6-8 hours.
- Straining the Oil:
- Line a strainer with cheesecloth and place it over a large bowl or jar.
- Slowly pour the oil and cannabis mixture through the cheesecloth and strainer. Let the oil drip through; avoid squeezing the cheesecloth to prevent excess plant material from entering the oil.
- Discard the leftover plant material.
- Storing the Cannabis Oil:
- Transfer the strained oil into an airtight container.
- Store it in a cool, dark place. The refrigerator is ideal for long-term storage.
