Before cannabis can be used in a recipe, it must go through an activation process. Follow along to see how this premium cannabutter can be used in everyday recipes.
Find the full recipe here, https://www.foodandwine.com/recipes/premium-cannabutter
#Cannabis #Edibles #Foodie
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3.5 grams cannabis flower (about 1/8 ounce) 3 tablespoons distilled water 1 cup unsalted butter (8 ounces), preferably organic and grass-fed
Immersion stick circulator 1 vacuum-sealable bag (vacuum-sealable bags are preferred but sturdy sealable quart-sized plastic bags can stand in) 1 vacuum sealer
How to Make Cannabutter
Step 1: Set immersion circulator to 200°F and place in a medium saucepan filled with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with 3 tablespoons distilled water. Using the vacuum sealer, seal the bag completely.
Step 2: When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, turning the bag every 5 to 10 minutes to ensure the cannabis is submerged in water.
Step 3: Transfer the bag to a bowl of ice water to stop the cooking and preserve the terpenes; let cool. Melt butter in a small saucepan; add cannabis, and simmer, stirring often, for 20 minutes. Remove the saucepan from the heat and let the butter mixture steep for another 30 minutes.
Step 4: Strain the mixture through a fine mesh sieve into a shallow container with an airtight lid. You’ll have 12 tablespoons (3/4 cup) of cannabutter, with about 43mg of THC per tablespoon based on a 20% THC strain. Keep refrigerated and use it within 30 days.
This recipe yields 12 tablespoons cannabutter with approximately 43mg THC per tablespoon based on a 20% THC strain
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