The further you take cooking with cannabis, the more and better ways you’ll find to deliver the THC to your recipe. We’ve looked at prepping your marijuana by decarbing and using that to make cannabutter. Once you master making the cannabutter, though, you’ll want to begin using other oils like olive, coconut, sesame, or grapeseed.
Choose the oil you want to infuse based on your own preferences for flavor. Keep in mind two things. First, the more fat content in the oil, the more THC will be absorbed by that oil. Second, while the type of oil used in a recipe is often determined by the amount of heat being applied (olive oil is good for low- and medium-heat cooking, but not high heat; grapeseed is good for high-heat cooking but does not have the amount of flavor that olive oil has), when cooking with cannabis-infused oils, you never want to use too high a temperature, since overheating will destroy the THC in your oil. This doesn’t mean you can’t do high-heat cooking with cannabis oils, you just need to know where to cut back on the amount of oil used in the initial cooking and when to add the cannabis oil so as to preserve your THC.
But for now, we’re just infusing oil. It’s basically the same process for all of them.
What you’ll need:
Mesh strainer or cheesecloth
1. Depending on how strong you want your oil to be, for each ounce of marijuana, use 3 to 6 cups of oil.
2. After decarbing your marijuana, grind or chop it and set aside.
3. Heat oil over low flame for 10 minutes.
4. While stirring with wood spoon, slowly add ground or chopped marijuana.
5. Simmer on low heat for 50-60 minutes, stirring occasionally. Do not allow the oil to smoke or burn. When properly simmering, small bubbles will form occasionally but the oil will not boil. The oil may turn various shades of brownish green from the marijuana.
6. Using a mesh strainer or cheesecloth, remove the marijuana from the oil mixture. Squeeze any remaining oil from your cheesecloth. If using a mesh strainer, use the wooden spoon to press out your remaining oil.
7. Store in an airtight container in your refrigerator.
Use your cannabis oils as you would normally for all recipes requiring low or medium cooking temperatures. Olive, sesame, grapeseed and similar oils work best with savory recipes and salads, while coconut (and cannabutter) work great for deserts.