[IVY]

CANNABIS COOKING 101

Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.

We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.

The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.

Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.

Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.

Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.

Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.

People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!


IVY > Great links to seeing this done can be seen on



http://pot.tv/ram/pottvshowse1472.ram



http://pot.tv/ram/pottvshowse1073.ram

CONVERSIONS

Recipes use the default measurement system of U.S. Standard. Below you will find some helpful conversions and a special feature that helps convert cups of cannabis to grams. Please note that these are approximate measurements.

[/b]Cannabis Basic Weights[/b]

3.5 Grams = 1/8 Ounce
7 Grams = 1/4 Ounce
14 Grams = 1/2 Ounce
28 Grams = 1 Ounce

Basic Weights
1 pinch = less than 1/8 teaspoon (dry)
1 dash = 3 drops to 1/4 teaspoon (liquid)
3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry)
2 tablespoons = 1 ounce (liquid and dry)
4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup
5 1/3 tablespoons = 1/3 cup
16 tablespoons = 8 ounces = 1 cup = 1/2 pound
16 tablespoons = 48 teaspoons
32 tablespoons = 16 ounces = 2 cups = 1 pound
64 tablespoons = 32 ounces = 1 quart = 2 pounds
1 cup = 8 ounces (liquid) = 1/2 pint
2 cups = 16 ounces (liquid) = 1 pint
4 cups = 32 ounces (liquid) = 2 pints = 1 quart
16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon
1 quart = 2 pints (dry)
8 quarts = 1 peck (dry)
4 pecks = 1 bushel (dry)


Approximate Equivalents
1 quart (liquid) = about 1 liter
8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter
1 cup all-purpose pre-sifted flour = 5 ounces
1 cup stoneground yellow cornmeal = 4 1/2 ounces
1 cup granulated sugar = 8 ounces
1 cup brown sugar = 6 ounces
1 cup confectioners' sugar = 4 1/2 ounces
1 large egg = 2 ounces = 1/4 cup = 4 tablespoons
1 egg yolk = 1 tablespoon + 1 teaspoon
1 egg white = 2 tablespoons + 2 teaspoons

U.S. Standard to Metric
Standard ..... Metric
1 cup ..... 230 ml
1 1/4 cup ..... 300 ml
1 1/3 cup ..... 315 ml
1 1/2 cup ..... 350 ml
1 2/3 cup ..... 390 ml
1 3/4 cup ..... 415 ml

Fahrenheit ..... Stove Mark
225° F ..... 1/4 mark
250° F ..... 1/2 mark
275° F ..... 1 mark
300° F ..... 2 marks
325° F ..... 3 marks
350° F ..... 4 marks
375° F ..... 5 marks
400° F ..... 6 marks
425° F ..... 7 marks
450° F ..... 8 marks
475° F ..... 9 marks

Temperatures:
°Fahrenheit (F) = °Celsius (C)

-10°F = -23.3°C (freezer storage)
0°F = -17.7°C
32°F = 0°C (water freezes)
50°F = 10°C
68°F = 20°C (room temperature)
100°F = 37.7°C
150°F = 65.5°C
205°F = 96.1°C (water simmers)
212°F = 100°C (water boils)
300°F = 148.8°C
325°F = 162.8°C
350°F = 177°C (baking)
375°F = 190.5°C
400°F = 204.4°C (hot oven)
425°F = 218.3°C
450°F = 232°C (very hot oven)
475°F = 246.1°C
500°F = 260°C (broiling)



Powdered Cannabis
Cups ..... Grams
1/8 cup ..... 15 grams
1/4 cup ..... 30 grams
1/3 cup ..... 40 grams
3/8 cup ..... 45 grams
1/2 cup ..... 60 grams
5/8 cup ..... 70 grams
2/3 cup ..... 75 grams
3/4 cup ..... 85 grams
7/8 cup ..... 100 grams
1 cup ..... 110 grams

Roughly Chopped Cannabis
Cups ..... Grams
1/8 cup ..... 10 grams
1/4 cup ..... 20 grams
1/3 cup ..... 25 grams
3/8 cup ..... 30 grams
1/2 cup ..... 40 grams
5/8 cup ..... 45 grams
2/3 cup ..... 50 grams
3/4 cup ..... 60 grams
7/8 cup ..... 65 grams
1 cup ..... 75 grams


Conversion Factors

If you need to convert measurements into their equivalents in another system, here's how to do it:


ounces to grams: multiply ounce figure by 28.3 to get number of grams
grams to ounces: multiply gram figure by .0353 to get number of ounces
pounds to grams: multiply pound figure by 453.59 to get number of grams
pounds to kilograms: multiply pounds by 0.45 to get number of kilograms
ounces to milliliters: multiply ounce figure by 30 to get number of milliliters
cups to liters: multiply cup figure by 0.24 to get number of liters
Fahrenheit to Celsius: subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure
Celsius to Fahrenheit: multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure
inches to centimeters: multiply inches by 2.54 to get number of centimeters
centimeters to inches: multiply centimeter figure by .39 to get number of inches

Cooking Equivalents and Substitutions

Spaghetti 8 ounces uncooked = 4 cups cooked
Macaroni 1 cup uncooked = 2 1/2 cups cooked
Rice 1 cup uncooked = 3 cups cooked
Crumbs 1 slice bread = 1/2 cup crumbs
Popcorn 1/4 cup unpopped = 5 cups popped
Cheese 4 ounces = 1 cup shredded
Herbs 1 teaspoon dried = 1 tablespoon fresh
1 square chocolate 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch= 2 tablespoons flour (for thickening)
1 cup buttermilk =1 cup yogurt
1 cup milk =1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk= 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake flour =1 cup all-purpose less 2 tablespoons
1 teaspoon baking powder =1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 cup sugar =1 cup honey (use 1/2 cup less liquid in recipe)
1 cup brown sugar =1 cup granulated sugar
1 cup oil =1/2 pound butter
1 tablespoon prepared mustard =1 teaspoon dry mustard
Allspice 1 teaspoon= 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon cloves
Baking Powder 1 teaspoon =1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
Bread Crumbs 1 cup= 1 cup cracker crumbs
Broth 1 cup =1 bouillon cube + 1 cup boiling water
Butter, Salted 1 cup= 1 cup margarine | 1 cup shortening + 1/2 teaspoon salt | 7/8 cup vegetable oil + 1/2 teaspoon salt | 7/8 cup lard + 1/2 teaspoon salt
Buttermilk 1 cup =1 cup yogurt
Cocoa 1/4 cup =1 ounce unsweetened chocolate
Corn Syrup 1 cup =1 1/4 cup white sugar + 1/3 cup water
Cream of Tartar 1 teaspoon =2 teaspoons lemon juice
Honey 1 cup =1 1/4 cup white sugar + 1/3 cup water
Hot Sauce 1 teaspoon =3/4 teaspoon cayenne pepper + 1 teaspoon vinegar
Ketchup 1 cup =1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar
Mayonnaise 1 cup =1 cup sour cream | 1 cup plain yogurt
Soy Sauce 1/2 cup =4 tablespoons Worcestershire sauce + 1 tabelspoon water

Terminology

Bake = To cook in an oven.
Baste =To moisten food while cooking.
Batter =A smooth mixture of flour, liquid, and other ingredients.
Blanch= To partially cook vegetables by parboiling.
Boil =To cook in boiling liquid.
Braise =To brown food on all sides in a little oil, adding a little liquid, and cooking in a closed pot under low heat.
Chop =To cut into small pieces.
Cream =To beat butter until it is light and fluffy.
De-Glaze= To pour a small amount of liquid into a hot pan in which something has been fried, to clean the pan bottom, especially for gravy.
Dice =To cut into small cubes.
Dredge =To thoroughly coat in flour.
Egg Wash =Brushing the top of a baked item, like bread, with a beaten egg.
Fold =To gently combine two ingredients, using a bottom-to-top motion with a spoon or spatula.
Julienne =To cut vegetables in fiber-length, narrow strips.
Knead =Fold dough over on itself and then press down lightly with knuckles, then roll forward with the heel of hand, using a rocking motion.
Marinate= To season food by placing it in a liquid seasoning.
Mince =To chop very fine.
Parboil =To boil food in water until partially cooked.
Pinch =A small, inexact amount also known as a dash or "to taste."
Preheat= To heat oven to desired temperatuer before putting food in.
Sauté =To fry food in a small amount of fat, like oil, butter, or margarine.
Scald =To heat just under boiling point.
Sear =To quickly brown the outside of meat at a high temperature.
Simmer= To cook in liquid just below boiling point.
Steam =To cook in steam, not liquid.
Whip =To beat rapidly by hand, beater, or mixer to incorporate air.



edit on 5/25/05 1032am to add the following:
Right, before you go rushing in, here are some handy hints:

Caution! Always float before you fly.

Always control the dose – don’t just guess. This is very important Because once swallowed there is no going back, you won't know just how high you`re going to get for at least half an hour.
It is also a good point to note that eating hash has a totally different effect from smoking it.
It can be a very intense experience, if you have too much, even leading to hallucinations.
It is a good idea not to be going for an important interview or be visiting the in-laws!
ALWAYS Allow several Hours for the main effects to wear off.
Follow our rough guide to quantities but also allow for body weight, tolerance and please don`t forget state of mind.
The way the herb is prepared also changes the strength and speed at which it works. Fat, butter etc, helps cannabinoids act faster and to be absorbed Into the body more effectively. This all means you need less herb for a great time.Good eh?

Very Handy Hint

I have found that when cooking with ganja, it is a good idea to make two batches of what ever you fancy. One with herb and one without. This is for two reasons:-

The cakes can be so yummy that you will want to eat loads of them. So instead of ending up as a gibbering wreck several hours later, just eat some of the batch without added extras.
Some people, i.e. parents and straight friends, will be so surprised by your newfound cooking skills, that they will obviously want to try some. SO make sure you know which is which.
Oh yes, you will almost certainly get raging munchies, so make extra anyway!

Preparation Before You Start

Resin - Warm gently in a metal bowl and crumble into a fine powder or use a very fine grater. It will now look like any other ground spice.

Leaf/Buds - Dry gently in a warm place, then grind to a fine powder, you now have cannaflour.


--------------------------------------------------------------------------------

Rough Guide To Consumption

1/16 (1.75g) med quality resin 12 people FLOATING 8 people FLYING 4 people IN OUTASPACE
1/8 average weed (3.5g) 15 people FLOATING 10 people FLYING 5 people IN OUTASPACE
1oz shade leaves (28g) 15 people FLOATING 10 people FLYING 5 people IN OUTASPACE



Measurements Per Person :-

Average quality powdered resin

1/8 of a teaspoon FLOATING
1/4 of a teaspoon FLYING
1/2 of a teaspoon IN OUTASPACE

1 teaspoon is equal to approx 1 gram



Average strength, ground weed

1/4 of a teaspoon FLOATING
1/2 of a teaspoon FLYING
3/4 of a teaspoon IN OUTASPACE

[DiscoJoey]

lots and lots of info thank you deeply

[iRonONE1lunG]

That's the most descripted recipe I've ever seen, now all it needs is pictures of each item used.

[drukqs]

If i had lots of bud i do it.. But now i actually have none and my bong is getting lonely :{

[Luke]

I'M GONNA COOK ME SOME WEEEEED!

[sir_smoke_alot]

im eating tonight!

[drukqs]

1/16 (1.75g) med quality resin 12 people FLOATING 8 people FLYING 4 people IN OUTASPACE
1/8 average weed (3.5g) 15 people FLOATING 10 people FLYING 5 people IN OUTASPACE
1oz shade leaves (28g) 15 people FLOATING 10 people FLYING 5 people IN OUTASPACE

Can someone please explain this for me, i want to make food for about 5 people and get them really stoned, how much weed is this gonna take?

[Lucian]

From Ivy's post, 2 grams should get 5 people nicely fucked up

[drukqs]

aha, thanks a bunch lucian