We’re talking a lot about cooking with weed this winter. Why? Because so many of us are spending more time indoors right now. So, we at Pot In Illinois are keeping the focus on ingredients you can actually use. Ingredients that are flexible. So given that, one of the best ways to make cannabis infused food is to prepare it in items you can combine with other foods. For example, think sauces, butter, oils, and various condiments. These are all great choices for weed infused foods that you can add to virtually anything. If you want to make a very versatile weed food, here’s how to make cannabis infused coconut oil.
Cannabis infused coconut oil? Really?
Yep, really. You can truly use this oil for a number of things, and as an enhancer in various recipes. One of the biggest benefits to using an oil is the ability to scale your usage up or down as needed, accordingly to your personal preferences and tastes. And furthermore, it’s not even that hard to make.
Ok, great. I’m interested. So how do you make it?
Here’s what you do:
- Measure 7 grams of cannabis on your home scale, assuming you have one. If you don’t, get one. You’ll need it if you’re going to cook with cannabis at home. After you’ve weighed it, break it up into small, manageable pieces.
- Preheat your oven to 225 degrees.
- Get your favorite baking dish, and cover the bottom of it with the weed you just ground up. Seal tightly with aluminum foil.
- Next, bake the cannabis for 30 minutes, in order to release the active ingredients. This will help to create a more potent batch, which will help you achieve the results you’re looking for when you get to the infusing stage.
- Take it out of the oven, but leave the aluminum foil on the dish. You’ll want to keep the dish sealed, as this helps to prevent the steam from getting out. You want the steam to further moisturize the cannabis, which in turn will make the weed that much more potent.
- While you’re waiting for the weed to cool, warm a batch of coconut oil on your stovetop. After the cannabis has cooled off for about 15 minutes, uncover the weed, pour the oil over the weed, and combine thoroughly.
- Cover your baking dish tightly with the aluminum foil one more time, and return it to the oven, this time for an hour and a half. Try to stir the mixture a few times while baking, then cover it back up in order to maximize the potency.
- Take the weed out of the oven and let it cool for about 20 minutes. After it’s cooled, take the aluminum foil off.
- Get your storage bottle of choice, and strain the infused batch through cloth into your bottle. Be sure to squeeze out as much as you can from all of the chunks.
- At this point you’re done with the oil. When storing, be sure to do so in a dark place, preferably around room temperature.
Cool! But what can I actually use cannabis infused coconut oil for?
You’d be surprised. Use this oil in everything from cookies to gummies to stir-fry to vinaigrette dressings. Basically, anything for which you need a sweet or savory touch. And if you want to get creative, you can even use this mixture as a topical oil.
And what else?
If you like cooking with weed, don’t forget to check out our recent post on making your own infused wine. Also remember to go easy when you’re consuming infused food and drinks, as you can sometimes experience a delayed onset of effects. You don’t want to overdo it. Keep in mind best practices, and enjoy.