Today I woke up inspired. Maybe it was the Christmas gift I received from my brother, maybe it was the sativa I blazed up pre breakfast. Hell maybe it was a combo of the two. Either way lets get this shit going.
I was gifted an immersion circulator a.k.a. a sous vide cooker.
Most cooking aficionados might start dreaming of the magnificent steaks and fancy infused chicken or salmon meals in their future, and ill get there eventually.
In the meantime lets make some chef quality cannabis butter.
In my opinion you should never use good smoke-able weed for edibles. So lets reach past the premium, towards some of that outdoor from last summer. I’m going to use a combo of some stem-ridden buds and other bags that I have laying around that I know I wouldn’t enjoy if I were to smoke. We’ll even switch to a step-by-step cookbook recipe style format as we dive into Tacoma House of Cannabis’ very own official Sous Vide Cannabutter.
When it comes to cannabis consumption, and when it comes to infusing your butter and oils with our favourite little plant, remember the golden rule: start low and go slow. Start with a strain that contains equal or greater amounts of CBD than THC, note exactly how many grams you add to the recipe, and test it out using just a little bit to see if you’re comfortable with the product before cooking with any sizeable amount.
This recipe is to make an infusion using your decarbed cannabis with either coconut oil, butter, alcohol or another oil. By placing the cannabis and desired oil in a mason jar and submerging it in a water bath using your sous vide you can easily create your desired infusion.
Ingredients for 1
- 6 oz coconut oil
- 7 grams DeCarbed cannabis
- Step 1 Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
- Step 2 Measure oil/ butter and place in jar and add the decarbed cannabis stir well and cover with a two piece lid just tighten finger tight do not tighten the band to much or of the jar may crack.
- Step 3 Place jar in large enough pot so that water covers the jar and allows free circulation of the water..
- Step 4 Once temperature reaches 185 Fahrenheit let cook for four hours, making sure water level does not drop. covering pot with tinfoil helps reduce water loss.
- Step 5 When finished turn off sous vide remove jar carefully using tongs or other tool place on soft cloth let cool for five minutes. Prepare a funnel with several layers of cheesecloth and strain oil/butter into a clean jar and then gently press cannabis with a spoon to squeeze out any excess oil or butter you may bring edges of cheesecloth together and squeeze. When oil is strained you may discarded cannabis. Seal jar making sure to label with date strain ingredients and strength.
- Step 0 You may use your infused oil or butter in any recipe substituting the butter or oil, use extreme caution when dosing before knowing the strength of your oil try 1 teaspoon of oil and wait three hours for desired effects. Tip : suggest to get any cooking with cannabis books to help guide your process through the use of cannabis and cooking.
15 grams of your favourite sativa or indica
1 lbs, or about 450 g, of unsalted butter
1Begin by heating your oven to 220 degrees Fahrenheit.
2While the oven is coming up to temperature set your water bath for 185 degrees Fahrenheit
3Grind your cannabis until fine and place on a parchment lined baking sheet in a single layer
4Bake for 25 minutes until browned and the THC has been fully extracted.
5Place your fat, in this case butter although coconut oil and other options are certainly out there, in a mason chair
6Wrap your cannabis in cheesecloth, tightly, and place in the mason jar – note that when closing the lid use the ‘finger tight’ rule to avoid shattering during cooking
7Fully submerge the mason jar in your water bath and cook for 4 hours
8When done cooking remove from the water bath, squeeze out any remaining liquid from the bundle into the mason jar, pat dry, re-seal and store for up to 30 days
Ratios rule in the kitchen and cannabis butter is no exception. Although we’ve suggsted 15 grams here you can scale this down easily. For instance, in this recipe the cannabis represents about 3% of the total weight.
Sous Vide Cannabis-Infused Butter
• 16oz butter – melted
• 1/4oz – 1/2 oz cannabis clippings/trim or flowers (add more or less depending on your desired potency)
1. Pour melted butter in two 12oz mason jars. It is important to use jars specific to canning, so please no repurposed mayo jars. Inspect the jar for cracks. A freezer-safe zip bag may be used as well.
2. Decarb your cannabis to activate the THC and pour 1/2 into each jar of warm butter. Seal the jars finger tight.
3. Set your sous vide water bath to 85ºC (185ºF).
4. Once the sous vide water bath has reached its temp, gently place the jars in the water bath.
5. Sous vide for 4 hours. Remove from water bath and strain. Discard the clippings and allow the infused butter to cool and solidify. Use the cannabis butter for cooking and baking.
*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
- ¼ to ½ oz. of your not so dankest buds
- Varying amount of water
- 1 lb. of unsalted butter
- Immersion circulator
- Appropriate sized jar with lid
- Big pot
Fill up large pot with warm water, attach immersion circulator and preheat water to 185 degrees Fahrenheit.
Lets get our desired amount of dried out buds and add them to the blender. For this batch I will be using roughly a ½ oz. (maybe a little more) of some stuff I got laying around. If you want extra potent cannabutter use a little more, if you are worried about battling a face melting edible high use a ¼ oz. or less. Put dry herb into blender and add water on top. If weed is extremely dry and soaks up water add more water. Blend up marijuana and water mixture. Make sure to not over blend or pulverize product in blender, you want a nice course grind.
Chop up butter into squares set aside. Take blended water and weed mixture and empty from blender into appropriate sized jar. Jar should have enough room to fit butter and blended mixture with spare room. Put 1 lb. cubed butter into jar and seal
Place sealed jar in 185 degree preheated water bath. Let immersion circulator run its process for at least 6 hours. You will have a separated oil and cannabis product sitting on top of water in sealed jar.
Strain water/marijuana/butter mixture through several layers of cheesecloth into another jar or container of equal size. Squeeze out remaining product in cheesecloth and Set strained mixture into refrigerator over night.
You will be left over with a hardened infused butter floated on top of water. Discard water underneath hardened butter. Enjoy by substituting infused butter instead of butter or oil in your favorite baked treat!