Cooking with cannabis has come a long way from the days of “pot brownies” that lacked taste or an appealing texture. Today more mainstream chefs are experimenting with cannabis as an ingredient in their cooking. According to a recent New York Times article, major publishing houses and noted cookbook authors are pondering marijuana projects and chefs have been staging underground meals with delectable food combinations.
With names such as Sweet Grass Kitchen, Edible Medical Marijuana, and Julie’s Gluten-Free Marijuana Bakery, food establishments are popping up in states in which medicinal and adult use marijuana is legal.
More people are interested in marijuana-infused edibles, as Colorado experienced last year. The proliferation of them stunned state and industry leaders alike and the Denver Post reported that such edibles “accounted for roughly 45 percent of the legal marijuana marketplace … and as popularity of edibles grew, so did concerns about overconsumption.”
Overconsumption of edible cannabis can be a problem. So is the fact that the plant itself doesn’t taste very good. But, as marijuana growers become more sophisticated—many are currently breeding strains to meet medicinal purposes—we’re likely to see emerging strains grown specifically for edibles.
Finding the right ratio of cannabis to use when cooking is important. Many recipes begin with cannabis-infused sugar, oil or butter and dosing is easier to control in batter-based dishes because the drug can be distributed more evenly. Chefs who work with cannabis generally work to mask the taste.
For people who’ve never tried edible cannabis, the recommended starting amount is 10 milligrams or less. And, beginning in February, edible products sold in Colorado can only have 10 milligrams of cannabis per serving and only 100 milligrams total for adult use; rules for medicinal edibles allow for higher doses.
Cannabis edibles—cannabis dinners for that matter—can be enjoyable to the palate and safe too. If you’re not a world-renown chef and want to learn how to cook with cannabis, consider registering for one of Aunt Sandy’s Cooking With Cannabis classes at Oaksterdam University. Her next class will feature fried chicken made using cannabis flour, infusing barbeque sauce for ribs, scalloped potatoes, salad (and cannabis dressing) and candy. Register now to attend! Aunt Sandy will be holding her class on March 14 from 10 am to 2 pm. The class will be held at OU in Oakland, CA.
Cooking With Cannabis: Spring Cook Out
March 14, 2015, 10 am to 2 pm
Oaksterdam University, Oakland, CA