Making cannabutter is a time-honored way of infusing cannabis into food, since so many recipes include butter as an ingredient. But not all cannabutters are created equal. Before cannabis can be used in a recipe, it must be “activated” or, in a technical sense, decarboxylated, to maximize its benefits. Traditionally, decarbing meant heating the buds at a low temperature for two to three hours in the oven. But this method can destroy flavor and lead to bitterness. But thankfully, there’s a better (and more delicious) way. Decarbing using the sous-vide technique eliminates the uneven and often harsh heat of the old-school method and preserves the fragrant, floral compounds in cannabis known as terpenes. Here's how to make this cannabutter step by step. Recipes for Cannabis-Infused Jam-Stuffed Brioche French Toast, Buttered Pasta with Clams and Green Chiles, or Citrus-Caramel Blondies are great places to start cooking with it. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.
This recipe yields 12 tablespoons cannabutter with approximately 43mg THC per tablespoon based on a 20% THC strain.
Kitchen Toke is the first media company dedicated to teaching people about culinary cannabis for health and wellness. The website and magazine cover cooking and entertaining seasonally with cannabis, along with chefs and other experts teaching how to use the plant as part of a regular health and wellness regimen.