THC enhanced food:
protein bars (35g protein per bar)
Fruit yogurt parfaits
muffins (usually blueberry or lemon poppy seed)
cup cakes (Local fav is my german choc.)
custards (ie. creme brulee)
ice cream (mmmm butter pecan)
No-bake oreo choc wads (my own recipee dont know what to call it, but its super potent and tastey!)
My favorite way is cannabutter using the crocpot method, with a twist
mmmm im hungry how about you? ...Hungry for knowledge!!
A chef doesnt give out some of his recipes, but I can give ya help almost anything, esp with BUTTER & BUD!!
Let me start off by saying a few things about cooking with bud:
THC isnt water soluble, and its your friend when making the butter.
THC needs fat molocules to attatch to.
If youve never done this before, let me tell you it reaks ALOT.
Grind weed, but not into a powder, but still dime-half dime sized green.
Save all your stems and seeds if you have them, they contain thc that can be extracted, they are useful after alll hehehe.
The amt of green you will be using varies, depends on the variables like the potency ect.
I recomend decent mids and for 1# of butter i use an ounce-ounce 1/4. People complained bc my brownies were too strong, lasted too long, put em to sleep hehhe. So I changed somethings around (portion sizes haha $$$$=me) so needless to say we all benifited from this change
(Anyone know if you can use the trimmings and leaves? Ive never had any so I wouldnt know, I use dried buds.)
Also, for most things baked in the oven, I lower the temp 25-50deg F (example recipe calls for 350F ill turn between 300-315F) Doing this helps the thc while getting rid of the "weed taste", by this I mean its more smooth tasting, trust me people buy items bc it taste good, getting high is a byproduct
Alright, things needed to make potent butter:
1# butter - For best results one would need to find unsalted butter with the highest fat content. I recomend going to a food supplier like GFS or sams club. Dont buy vegoil/butter bars. Just a single 1# of unsalted butter. "Heavy Cream I would recomend 35%+ fat, the method im explaining doesnt call for cream, im just throwin it out there.)
H20 - 1cup
Green ground in grinder - Im using 1oz-1oz1/4midgrade for 1# butter (Hint: use a grinder with kieffer so you have some good quality thc to smoke while cooking.)
Slowcooker mid size, i use a smaller one for 1#batch, theres enough room.
H2o - its about 1-2cups (enough to cover all the green plus some)
Cheese cloth (99centsUSD)
Turn slowcooker to high, add water more than less(you want to have the green floating) and green lightly stir so ganj is mixed in. Let it sit for 5-10mins covered. Stir and add butter (cube it up so it melts faster, the more surface area the better) cover and let it melt, once its melted stir, then stir a 4-5 times an hour for 3-4hours, on Low temp the longer the better my friend.
What is happening is the water absorbs into the weed, as the water is evaporating during the cooking process, the fat from the butter is being absorbed into the green adhearing itself to THC, remember thc isnt water soluble. Boy does it smell.....I put my crok under the fan above my stove to help rid the smell (doesnt help to much but i try haha) Once your patience runs out the butter is ready! Grab your bowl (I use ceramic blows, glass is also good to use) double layer the cheese cloth and cover your bowl tucking the sides underneath, doing this will help prevent the cheese cloth and green/stems from touching the cannabutter. You dont want any of the solid particles to get into this beautiful mixture. Once all the particles and butter is scraped from the crockpot and through the cloth. Take the cloth off, twist it up, keeping all matter inside the cloth, squeezing all butter from the green, get it all. at one point it will be difficult to twist anymore, and very little is comming out. well keep twisting and twisting scraping off all the goodness that comes from this tight worthless bud. Once you get all that rich thc goodness from that mess, throw it away, its now useless to you.
Cover this bowl that contains the butter and set in the fridge till all the butter rises to the top and is hard (an hour or two I dont keep track....) somehow u can poke a hole all the way to the bottom to drain the nasty water or you can just remove the hard butter mass.
Now with this butter i sub it for reg butter or any type of oil. Its better than canioil, oil doesnt have as much fat for the ganj to adhear to.
Edited by Randomhero, 11 May 2009 - 09:18 PM.