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Canna Oil how to:
When I make canna oil this is how I do it:
I take about 10 OZ of trimmings
Put 1 qt of oil in the blender----> Oil Selection is key!
Depending what you're doing:
I like coconut oil for most stuff although good cold-expeller-pressed coconut oil is expensive, it is far superior
to other oils in flavor and health wise. see the Tropical traditions website for more info on that.. (actually I'll
probably post it in medical! lol) as well as they have huge bulk discounts (1 gallon 5 gallon etc.)
Coconut Oil also freezes as 76 deg F, making it ideal for stuff you'll want to harden (candies? chocolate?)
Peanut is a little cheaper and pretty good overal... it makes great brownies as a step-down from coconut oil
Peanut I believe, will also be good for making cana-Peanut butter (A current experiment)
You can, of course use Safflower oil [although I have moral objection to this in light of recent discoveries
(See youtube videos on Rape seed and GMO and Monsanto if you care to know more)], Vegetable oil, and I suppose, if
you wanted to get your engine high, you could use motor oil (disclaimer, I do not reccomend or condone consuming
motor oil
OK... add the weed (removing large stems etc.) to the oil a little bit at a time... blending and adding until you've
got it all in there.
then pour into a pan and heat to a light simmer... (A word of caution here: NEVER leave oil on a stove unnatended!
This could burn you out of house and home!)
Never exceed an oils smoke point either...
Ok... so simmer 3 hours stirring occasionally... strain through cheese cloth is the common technique.. I use an old
coffe pot with the fine mesh screen insert for grounds.... pour in and let sit for a bit... then press as much oil
as you can out.
BANG! Canna-OIL KISS Style
A word on smoke point:
Smoke Point
The temperature when oil goes from good to bad
By Derrick Riches, About.com Guide
.See More About:how to grilldeep fried turkey
You put a skillet on the stove, pour in a couple of tablespoons of oil, turn up the heat and the phone rings. A few
minutes of distraction and you have thick, black smoke billowing out of your skillet. What happened? It was only
oil. You hadn't even started cooking yet.
What happened was that you hit the Smoke Point for that oil. The smoke point of oils and fats is the temperature
when it breaks down and fails as a lubricant. When oil breaks down it forms a whole host of bad things, including
stuff that can give you cancer. There are also things in that broken oil that will cause foods to stick and that
taste very bad. Knowing how hot the oil you are using can get will help you avoid the Smoke Point. Below is a list
of the most popular oils and fats.
You can increase the smoke point of an oil by combining it with an oil with a higher smoke point. For instance
mixing butter with extra light olive oil will give you a smoke point much higher than that of butter.
When I make canna oil this is how I do it:
I take about 10 OZ of trimmings
Put 1 qt of oil in the blender----> Oil Selection is key!
Depending what you're doing:
I like coconut oil for most stuff although good cold-expeller-pressed coconut oil is expensive, it is far superior
to other oils in flavor and health wise. see the Tropical traditions website for more info on that.. (actually I'll
probably post it in medical! lol) as well as they have huge bulk discounts (1 gallon 5 gallon etc.)
Coconut Oil also freezes as 76 deg F, making it ideal for stuff you'll want to harden (candies? chocolate?)
Peanut is a little cheaper and pretty good overal... it makes great brownies as a step-down from coconut oil
Peanut I believe, will also be good for making cana-Peanut butter (A current experiment)
You can, of course use Safflower oil [although I have moral objection to this in light of recent discoveries
(See youtube videos on Rape seed and GMO and Monsanto if you care to know more)], Vegetable oil, and I suppose, if
you wanted to get your engine high, you could use motor oil (disclaimer, I do not reccomend or condone consuming
motor oil
OK... add the weed (removing large stems etc.) to the oil a little bit at a time... blending and adding until you've
got it all in there.
then pour into a pan and heat to a light simmer... (A word of caution here: NEVER leave oil on a stove unnatended!
This could burn you out of house and home!)
Never exceed an oils smoke point either...
Ok... so simmer 3 hours stirring occasionally... strain through cheese cloth is the common technique.. I use an old
coffe pot with the fine mesh screen insert for grounds.... pour in and let sit for a bit... then press as much oil
as you can out.
BANG! Canna-OIL KISS Style
A word on smoke point:
Smoke Point
The temperature when oil goes from good to bad
By Derrick Riches, About.com Guide
.See More About:how to grilldeep fried turkey
You put a skillet on the stove, pour in a couple of tablespoons of oil, turn up the heat and the phone rings. A few
minutes of distraction and you have thick, black smoke billowing out of your skillet. What happened? It was only
oil. You hadn't even started cooking yet.
What happened was that you hit the Smoke Point for that oil. The smoke point of oils and fats is the temperature
when it breaks down and fails as a lubricant. When oil breaks down it forms a whole host of bad things, including
stuff that can give you cancer. There are also things in that broken oil that will cause foods to stick and that
taste very bad. Knowing how hot the oil you are using can get will help you avoid the Smoke Point. Below is a list
of the most popular oils and fats.
You can increase the smoke point of an oil by combining it with an oil with a higher smoke point. For instance
mixing butter with extra light olive oil will give you a smoke point much higher than that of butter.
