On previous Cooking with Black Rabbit posts we’ve covered How to Make Weed Butter and How to Make Weed Brownies and today, we’re exploring whether the quality of bud matters when you’re cooking with cannabis.
Don’t forget, if after reading this, you feel inspired to make some cannabutter, Black Rabbit’s online dispensary has got all your bud needs covered with same day weed delivery and weed delivery Canada-wide. Happy cooking!
Quality Kinda Matters
As with anything in life, quality will impact experience and while old, stale and dry cannabis won’t do you any favours in the kitchen, you also don’t need to bust out your best stuff every time you cook with weed. At the end of the day THC is THC and whether you’re getting it from premium quality bud or lower quality trim, shake or stems – the THC stays the same. What really matters is your strain choice because different strains promote different effects and, perhaps the most crucial, different flavour profiles.
Just like actual herbs, your strain of choice and its flavour profile will dictate how your food tastes.
Remember terpenes? They’re the aromatic molecules that determine the distinct scents and flavours we find in cannabis strains. Terpenes are secreted in the tiny resin glands of the cannabis flowers – the same glands that produce cannabinoids, like THC and CBD and are aromatic oils that colour cannabis assortments with a distinctive flavour think citrus (Donny Burger), berry (Punch Breath LSO), mint (Gelato #33), and pine (Grease God). So, let’s say you’re making a cannabis infused lemon meringue pie. While quality is less important, strain pairings that enhance the flavour of the dish you’re trying to make are what you really need to keep in mind – this means avoiding strains with notes of Pinene (pine) and prioritizing strains that have notes Limonene (citrus).
You Need to Decarb
Decarboxylation is the process of baking your weed causing the cannabinoids – THC and CBD – to activate. This step will also encourage the cannabinoids to dissolve and bind to the lipids/fat in your cooking. Decarbing your weed is probably the most important step for successfully cooking with cannabis because even primo bud won’t save you unless you correctly activate your cannabinoids.
As a refresher, here’s a step by step breakdown on how to decarb weed:
- Preheat your oven to 240° F.
- Place your bud on a baking sheet and bake for 40 minutes. Shake the tray every 10 minutes or so to make sure the bud doesn’t burn. Once the bud starts to turn a brownish green colour, then the decarboxylation process is complete, and you can remove the sheet tray from the oven.
- Let the weed sit until it’s cool enough to touch. Coarsely grind or cut up your weed and set aside.
Watch your Grind
Overgrinding your weed will impact flavour and even though you’re cooking with cannabis, that doesn’t necessarily mean you want your food to taste exactly like cannabis. Let’s say you’re a stickler for consistency and you think it wise to grind your cannabis in a food processor until it’s nice and powdery. You DON’T want this and you don’t want it for a couple of reasons. It’s just cannabis and too fine a grind makes it harder to strain, it might turn your food green and it will taste grassy thanks to the chlorophyll you’ll be releasing – a coarse grind from a hand grinder or your trusted kitchen shears will do.
When cooking with cannabis, quality will only take you so far and it’s way more important to focus on flavour and process because you want your cannabis-infused eats to be delicious and potent. So next time you cook with weed, experiment with strain pairings and perfect your decarbing, the sky’s the limit after that.
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