Extraction BayLee420's Cooking with Ganja

[BayLee420]

Making Canna Oil.

The primary psychoactive components of cannabis are fat-soluble. That means that the molecules that get you stoned bind to any liquid that has fat. So just adding dried cannabis to any recipe w/o first absorbing the goodness in a fat is a waste of time and good cannabis. I am not going to get into the science of THC THC-A and other cannabinoids that are transformed into the oil or butters. You can look up all that and get bored. Just make sure the cooking cannabis is carboxylated by oil infusion or dry carboxylation. I'll get into dry carboxylation later.

Tools you will need to make Canna Oil.

Double Boiler

or Crock Pot (Slower Cooker)

.
Kitchen thermometer

Wooden Spoon

Spice Grinder

or a good Herb Grinder
Finely Ground Cannabis Bud

I like "fruity" ganja over "skunky" ganja. I'll be using @mephisto Super Natural OG from Rhyceland aka @Rhyce Saroni
Any good Olive Oil (avoid Italian..Rip Off)

I'll be back with the process after this word from......

 

[BayLee420]

Olive oil is an unsaturated fat. That includes Canola, Avocado, Safflower and Sunflower. Sesame oil has a very strong flavor and taste that is good to use as an amendment to Canna infused oil. All the other's above are rather neutral in flavor. Unsaturated fats are healthier than saturated fats (will get to that later) and in the following recipes we need a good fruity oil for drizzle and salad dressings. Olive oil fits the bill. Now, if you don't like the taste or flavor of olive oil that's fine. Use an unsaturated oil that you use in your kitchen. No biggie.

Now don't go out and buy very expensive olive oil. A nice fruity California, Portuguese (popular in Southern new England) olive oil is just fine. Italian olive oil has been a rip off for years and a waste of money. Even a store brand Extra Virgin Olive Oil is okay. Stay away from blended Olive Oil. We are not going to really cook with this Olive oil. In other words sauteed or high heat methods of cooking. This oil infusion is for it's fine taste and the use in

dressing and general low heat cooking. By the time we are done...you'll have Canna infused oils and butters for every culinary application.
Now a word from our sponsor.......

 

[BayLee420]

Now this is where most people balk at cooking with quality bud.

. We will need one ounce (30 grams) to every quart (liter) of Olive oil. Most recipes for Canna oil on line call for one ounce to 1.5 quarts. I like to have a heavy concentrated Canna oil and it's easier to dilute the strength than add to the strength. Infused oils of any kind are rather pricey, so look at it as an investment in good health and a kick ass stone.

The quality bud really should be dry. Not necessarily "cured" but avoid raw bud. Raw bud will leave a very green, grassy and bitter taste. Wait til the bud is dry or cured naturally.

Weigh out the quality bud and grind it into a very fine powder. This is important.
Put water in the bottom of the double boiler just so it hits the top of the "sauce" pan by an inch or so. Turn on the range till the water boils and put the top pan in with the oilve oil. Put the thermometer in the oil and heat oil till it gets to 122F-145F (50c-63c). Slowly add the finely ground ganja a little at a time making sure each addition is saturated in the oil. Stir good. Try to keep the temp within the above range and wait. The longer the better. Generally an hour is enough, but a good 4 hours is ideal. Watch the temp and keep it within that range and stir occasionally. Low and slow is the key.

If you have a Crock Pot..put oil in the pot.. Warm the oil 1st over low heat using a regular sauce pan, but watch out an keep the oil within the ideal temp as per the D/B method. Then turn the Crock Pot on low. DO NOT COVER. and cook the oil for at least 24 hours (48 hours is ideal). I have never tried the Crock Pot method...just giving this method as per some internet searches.

A double boiler is my method and it's cheap.

After the allotted time. Let the oil cool. I mean this...HOT oil hurts when it hits the skin and will give you a serious burn.

After it's cool strain thru some cheese cloth, old panty hose, a fine holed china cap and even coffee filter into a clean container that will hold the oil. Discard the bud, it's been played for all it's got. Cap and enjoy. Will need to be refrigerated. Now it's ready to use in the kitchen.

But 1st....here's a word from

 

[BayLee420]

PESTO alla SARONI

Here is a pesto formula that is simple and has a nice smooth stone to match. Created with @Rhyce Saroni in mind. I was actually going to do this on my last visit to Rhyceland. Like all good plans..ganja has a way of getting you in other directions. So here we go.

Pesto alla Genovese (Pesto) is a sauce that originated in the city of Genoa, Italy. There is hundreds of recipes for Pesto and most of them suck. Using walnuts, peanuts or any nut besides pine nuts is the biggest mistake. The other is toasting the pine nuts before making the sauce should be totally avoided if you are doing the traditional method. It's okay if you do.toast the nuts....Americanize it.. Also NO black pepper. I do vary from the traditional formula by adding chopped Italian parsley. The parsley cleans the pallet and gives a nice fresh feel to the sauce when Canna Oil is used as the oil of choice.

3 cups of packed fresh Basil leaves.
4 cloves of garlic
3/4 cup to 1 cup of Parmigiano Reggianno (Parmesan cheese) some Pecorino cheese is added if available.
1/2 cup of Canna oil
1/4 pine nuts (un-toasted)
1/2 cup chopped Italian parsley

The traditional method is to use a mortar and pestle, but a food processor works well.

Add all the ingredients, but the chopped parsley in the food processor and "Pulse" the processor till the pesto is nice and smooth. Add the chopped parsley just before serving on pasta or bread slices...many different ways of serving.

Should be enough for 4-6 servings (Wacked); 6-8 (Nice).
Note: The above "Stoned" scale is a guess. You're tolerance may vary greatly. Always start with a little Pesto and wait for 20 minutes or more before having 2nds. @Rhyce Saroni felt the effects of the Canna Oil in less than 30 minutes.

​

 

[BayLee420]

The Canna Oil is a good ingredient to have around the kitchen. Use it as if you'd use any "Dressing" oil. A few whole garlic cloves added to the finished Canna oil will add flavor. Just drop the cloves in the bottle and fill. Takes a few days to get the garlic flavor. Also add a small hot chili pepper to kick up the heat.

Classic French Vinaigrette (makes one cup)

1/4 cup white wine vinegar
2 Tablespoons finely chopped shallots
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup Canna oil

Whisk the vinegar, shallots, salt, Dijon and black pepper until the salt has dissolved.
Add Canna oil in a slow stream and whisk till emulsified.

Store in refrigerator and will last one month (Oh, like it will last that long w/o being consumed)

Note: Any salad dressing is a 3:1 ratio
3 parts Canna oil to 1 part vinegar (or fresh squeezed Lemon juice)
Experiment with different vinegar's and seasoning. Adding small fresh herbs like Tarragon will give a nice taste as well.
I save the commercial bottles of salad dressing and use the cleaned bottles to store my Canna oil Vinaigrette. Also adding the seasoning and vinegar to the bottle; cap and shake. Add the Canna oil and shake well.

Also good with Good Seasonings Salad mixes as well. Just replace the oil with Canna oi.

 

[BayLee420]

Make the French Vinaigrette (may need to double the formula) and pour on cooked hot potato slices. Add chopped cooked crisp bacon and fine diced green onion too. Makes the best German Style Potato Salad (no mayo). In fact add the vinaigrette to any hot cooked potatoes when you make your families favorite American style potato salad. Then add ice cold mayo just before serving. Adding ice cold mayo just before serving will reduce the risk of food poisoning if the potato salad is sitting around w/o refrigeration. Portion what you'll use and dress it up with the mayo. Keeping the unmayoed salad in the cooler.

Blitz Kartoffelsalat

"Don't Tread on Me" American Style Potato Salad.
The 4th of July is coming up. Make a batch and really enjoy the Fireworks.

 

[budelee]

Man bro,your killing it with awesome recipes,i guess i know what ill be having for my three day weekend !!!

 

[BayLee420]

Man bro,your killing it with awesome recipes,i guess i know what ill be having for my three day weekend !!!

Going to get some 4th of July recipes to enjoy in the next couple of days.
I'll do the Real Honest to Goodness Coma Brownies from scratch formula before the 4th get's here.


Sent from my iPhone using Tapatalk

 

[BayLee420]

Cooking with ganja is a new thing for me. I am learning from mistakes (costly) or would be mistakes. There are many myths on what to do with cannabis in order to really get the benefits. My goal in this thread is to learn with you all what works and what doesn't work in preparing ganja dishes.

The art of cannabis cooking is not new. It has been practiced for centuries in India, South East Asia and other countries that have been cultivating cannabis for millennium. Putting a "New World" spin on culinary cannabis cuisine by using ancient methods of preparation. Bringing the art to everyone that is interested in "edibles" besides the usual brownies and what have you.

By just using the Canna oil in everyday cooking as you would use any oil is a great start in our journey into Ganja cooking.

It's Independence Day weekend in the USA. I am going to busy....to say the least. I'll try get some more recipes and formulas going so you all can enjoy a bang up 4th of July.

Note: Many of the recipes that I will post are recipes from other ganja cooking sites. I will note that as such. The thread will be a collection of cooking ideas from me and others that enjoy Cookin' with Ganja. Feel free to add your cooking ideas or mistakes on the thread.

 

[BayLee420]

Just purchased the Nova Decarboxylator device. This decarb device will decarb 100% of your bud for easy medical mj applications. No more oven decarb. A bit pricey at $250, but then no need to worry about ruining a good bud by over "cooking".