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The Culinary Road to 4/20: Cannaoil

Cannaoil
Cannaoil
Reading Time: 3 minutes

Another week, another recipe. We started off our culinary journey into cannabis edibles with our DINE Cannabutter last week. This time we show you the other staple you need for your exploits. Different from the butter, it is lactose-free and vegan: It is Cannaoil.

The process of making cannabis-infused cooking oil is very similar to what we’ve shown you with our butter. But, it is a lot more customizable. Do you want to spruce up your salads with a “special” olive oil? Infuse olive oil. Would your stir-fry be more enjoyable with a little buzz? Infuse peanut or vegetable oil. It’s entirely your choice. Let’s get started.

When making butter we recommended decarboxylate your cannabis ahead of cooking it. This is not a must when making oil, but it makes for a better-tasting product. Here is how you do it.

Decarboxylation:
  • Preheat your oven to 120°C (245°F)
  • Line your non-stick baking tray with the parchment paper. Start spreading the cannabis inside the tray (for this recipe we recommend 10g)
  • Place your cannabis tray inside the oven and set the timer for 40 minutes. There might be a slight color change in your cannabis during cooking 
Toasted Cannabis
Credit: @weedworthy
Let’s Make Some Cannaoil

Here are two different ways of making the oil: Double boiler and slow cooker. 

Ingredients: 
  • 1 liter of the oil of your choice
  • 10g of decarboxylated cannabis flower
Equipment:
  • double boiler/slow cooker
  • cheesecloth
  • empty glass bottle (1 little minimum)
  • cannabis grinder
Instructions:
  • Use a hand grinder to grind the cannabis coarsely. Try not to make the powder-fine, as that will make it difficult to activate the cannabinoids. It is more likely that plant material will end up going into the finished oil when you strain it. That is why it is recommended to not use coffee grinders, or food processors to chop. 

Double Boiler: Put enough water in the bottom part of the bain-marie, so that it can simmer on low for a few hours without the need of refilling. Combine your oil and cannabis in the upper part and let the mixture cook on low for 7-8 hours, stirring occasionally.

Slow Cooker: Combine oil and cannabis, and cook for 5-6 hours on low, also stirring occasionally.

Note: If you haven’t got a double boiler or slow cooker, it is possible to do it in a saucepan as well. The problem is that you will have to be a lot more vigilant to make sure your product doesn’t burn. You can cook the cannabis with oil on low for 3 hours directly in the saucepan. Add some water to prevent burning. The temperature of your mixture should never exceed 120°C (245°F).

  • Once your Cannaoil has cooked enough, start lining a funnel with cheesecloth. Slowly start pouring the mixture through the cloth, allow it to strain freely. Some recipes recommend squeezing the cheesecloth until the oil is completely out. By squeezing; you may allow unwanted plant material to drip through.

Cannaoil

Once your Cannaoil has cooked enough, start lining a funnel with cheesecloth. Slowly start pouring the mixture through the cloth, allow it to strain freely. Some recipes recommend squeezing the cheesecloth until the oil is completely out. By squeezing; you may allow unwanted plant material to drip through.

This oil has a shelf-life of about two months. You can refrigerate it and keep it longer. 

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Kevin Sachs

Written by Kevin Sachs

Kevin Sachs was born and raised in Zurich, Switzerland. As a former broadcast journalist for SRF, his previous works were featured in Haaretz, Le Matin, Tagesanzeiger, Süddeutsche Zeitung and AWE Magazine. With his passion for all things food and travel, it was only a matter of time until he ended up at DINE Magazine.

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