I started smoking weed when I was 18. When I was younger, one thing I always hated was the smell of weed. From an early age I knew the skunky smell. My family has quite a few potheads and I guess I turned out to be one of them, too. Now, I love the smell, of course. But I'm not loving the effects of smoking every day on my lungs so much. I haven't always been the biggest eater of edibles, but it's something I've wanted to explore. If I can smoke my weed and eat it too, sure, why not? My husband (who's not really a smoker) will be happy to be relieved of Mary Jane's scent, and I will still be high. It's a win-win.
I'm Alex, an American pastry chef living in Paris. Coming from the kitchens of NYC, I was always in a high-stress job and that's what got me into smoking in the first place – it really helps me wind down after a long day in the kitchen. I've been offered a column at Herban Indigo, writing all about food and weed, and their lovely relationship. What kind of dream world am I living in? I'm just gonna run with it.
In this column, name still TBD, we will explore methods of making cannabis-infused butter as well as some awesome recipes. Ones that actually work and can be depended on. I'm sure most of you reading this have at least a mild interest in making edibles, and maybe you've even made some special brownies before. We will be covering recipes from cakes to French pastries and everything in between... All with a little extra magic. These recipes are for recreational use only. As far as dosage, it will vary depending on method, time, and the recipe, but I will do my best to be as clear as possible. Always take a little less than you think you should until you find your perfect dosage. Over-eating edibles can be unenjoyable.
“Foolproof & Hands-Free Butter: The Mason Jar Method”
The beauty in this method is its simplicity. It's really hands-off, besides giving it a good shake twice or so. Essentially, this is the same as other “double boiler” methods. Using a double boiler ensures that whatever you're cooking won't have a rapid change of temperature. It maintains a steady temperature so you don't have to worry. The butter is very tempermental, and while you can make it in a frying pan over direct heat, I don't recommend it.
All you need is a large mason jar with a lid, a medium-sized pot of simmering water, the ingredients for the butter, and about 3 hours to hang around the house. You can do it for less than 3 hours at a higher temperature, but 3 hours at a lower temperature will make a better and stronger budder.
For this first batch, we're going to make a small amount using just an eighth. This is a good amount for first-timers to try and see if they want to continue experimenting. And no, you don't want to use your best weed here. Go for it if you want, but you can even make this using an eighth of shake and twigs.
One mason jar with lid (16oz)
1 stick of butter (113g)
½ ounce of weed
¾ cup of water
1. Preheat oven to 220°F. Break up the weed by hand as well as you can, and empty it onto a small baking sheet. Having no open space on the sheet pan is optimal, but not totally necessary. Place the pan in the low-temp oven for 30 minutes. Don't forget it's in the oven. This is decarboxylating the weed, and activating the THC – otherwise, you won't get high!
2. Start boiling a medium-sized pot of water.
3. In the mason jar, add the butter, then the water, and finally the weed on top. Shake it up and place it in the middle of the boiling water. After about 10 minutes, carefully remove it from the heat with an oven mitt or towel and shake it again to combine.
4. Set a timer for three hours. Reduce the heat from boiling to a low simmer. Shake the jar once or twice more before cooking is complete.
5. When the timer is up, turn off the heat and let it rest for 5-10 minutes. Carefully remove the jar from the water.
6. Allow the budder to cool just for a few minutes (until you can handle the jar). Place a nut milk bag (or cheesecloth) over a bowl or cup and pour the budder into it, straining out the solid weed matter. Squeeze the cloth and drain out the excess butter. Careful, it's hot!
7. Place the cup in the fridge overnight (or freezer for a quick set). The butter will rise to the top, above the water. Break it off and dispose of the dirty water. It is now ready to use! Refrigerate to store.
Stoner tip: try putting the used bud from the butter in a batch of ground coffee. You'll get a little buzz.