With the general public’s stance on marijuana decidedly different than it was a decade ago thanks to initiatives throughout the United States to allow for both medical and recreational usages, the happy byproduct is that we have better information than ever before when it comes to making weed edibles – a delivery system that continues to reinvent the way that people get high.
However, making weed edibles requires a certain amount of knowledge of both cooking and marijuana to craft the perfect batch.
After all, people are looking for something that both tastes good and is potent. Unfortunately, you can’t get that by simply slapping some pre-bought mix on a cookie sheet, adding crumbled weed, and walking away from your oven.
Never fear. We’ve got you covered when it comes to how to make the perfect weed edibles.
The actual items you need
So you’ve got some weed to make the actual edibles. That’s a good start. In fact, a lot of people might be more at ease when handling the marijuana aspect of this gambit as opposed to what it will actually take to achieve the “cooking” portion. Rather than think of the potency of the weed as your number one goal, instead think of getting some quality chocolate like Guittard or Scharffen Berger.
From there, you want to also pick up six large eggs, two sticks of unsalted butter, vanilla extract, sugar, all-purpose flour, baking powder, and kosher salt.
From a utilitarian perspective, a chef will need a cookie sheet lined with parchment paper, a weed grinder, food processor, a wooden spoon, cheesecloth, and two large pots.
Still with me? Good. Then let’s move along on this weed edible journey.
Pick your strain
Just like with junk food, picking the right strain to use as the basis for your weed edible depends on the type of mood that you’re in and the type of social situation you plan on entering.
A simple question you have to ask is “daytime cookie or nighttime cookie?” Although weed impacts everyone differently, generally speaking, sativas provide users with energy, and indicas are better for relaxation and sleep.
Want your cookies to make you want to get up and conquer the world? We suggest Sour Diesel, White Widow, Casey Jones, Golden Goat or Lemon Skunk.
But if you prefer something where it’s nothing but you, your Netflix account, and a planned rendezvous with your bed, opt for things strains like Bubba Kush, Granddaddy Purple or White Fire Alien OG.
There’s a reason why marijuana is most commonly smoked rather than eaten. Without heating it up/burning it, “raw” weed is actually non-psychoactive, chock full of THCA, and actually considered to be a “super food” by some who note 400 different chemical compounds inside the plant like vitamins, essential oils and acids.
Thus, to begin the weed edible process, a chef must prepare the weed so that the elements that make a person feel “high” are present in the pastry. As High Times noted, “if you want to get high you’ll need to cook it, and you’ll need to do it right so you don’t waste it.”
A person should note that the boiling temperature for THC is 314ºF, and heating your cannabis too high for too long will result in lowered potency.
The process itself is rather straightforward.
1. Preheat an over to 240 degrees (115 degrees Celsius). If you have an oven thermometer to gauge your oven’s true temperature, that is even better.
2. Break the leaf down into more manageable pieces and place on a cookie sheet as if trying to toast spices. Do not overload the marijuana so that the pieces are on top of one another.
3. Place in the oven and monitor for 30-40 minutes (depending on oven strength and strain of weed). You’re looking for a golden brown color as opposed to the more vibrant green of the untoasted leaf.
4. Take out of the oven, allowing the toasted marijuana to cool. Then place it in a food processor and pulse it for a second so that it becomes coarsely ground.
With one major step now out of the way, it’s now time to make “Cannabutter.” Essentially, you are infusing your active marijuana with a food source perfect for baking: butter.
While there are numerous methods for achieving this – some of which take 8 hours – were presenting to you the wafer-simmered version which is both simple, and heralded by The Cannabist as the best cannabutter in America.
In a medium saucepan, bring a quart of water to a boil on the stove. Once boiling, add in your sticks of butter and allow it to melt completely. After this has been achieved, add in your marijuana and reduce the heat to a simmer. The real key here is that the weed should always be floating about 1.5 – 2 inches from the bottom of the pan.
The butter should cook at a low heat for three hours until the mixture starts to become thick at the top.
From there, you’re nearly finished. Take this mixture and place in a bowl which has been lined with your cheesecloth. Then, squeeze out the remaining liquid butter.
After allowing the liquid butter to cool for an hour, place it in the fridge until it takes on the consistency and texture of a spread.
We swear, we’re almost to the part where you can actually eat the weed edible.
Although marijuana strains differ in potency, it’s safe to assume that the “average” version is about 10 percent THC.
Let’s suppose you have a quarter-ounce of marijuana which is 7 grams. According to The Cannabist, “Every 1 gram of cannabis bud has 1,000mg of dry weight. If a strain has about 10% THC, ten percent of 1,000mg would be 100mg. So for cooking or baking at home, it is safe to assume that a gram of cannabis contains at least 100mg THC.”
For further context, in the 4/20-friendly state of Colorado, they have a mandated serving size for weed edibles is 10mg THC.
So in the above scenario, a chef has 700 milligrams. A classic cookie recipe yields 60 cookies. Thus, each cookie would be just over 11 grams.
First time users should cut the weed edibles into quarters, and allow an hour in between each dose.