Cooking with cannabis
Stoned Cranberries Scones
4 cups sifted cake flour (not self-rising; sift before measuring)
1/2 cup sugar plus more for sprinkling
1 tablespoon baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 cup dried cranberries
1 large egg
1 cup heavy cream plus additional for brushing
2 Tablespoons of cannabutter
a 3-inch round cookie cutter
Preheat oven to 375°F with rack in middle.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cranberries.
Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.
I have been asked a lot about this subject, so I found something from the cannabis information institute.
Many cannabis consumers do not know the correct flower to oil ratio (for their own personal dose) and may use too much cannabis, or too little, in their oils or butter. The endocannabinoid system is highly individualized, and what may work for one person, may not do anything for another.
Not knowing your own flower to oil ratio can have an adverse effect on future cannabis edibles consumption and experiences as well as becoming a somewhat confusing process for those who are new to cannabis or cannabis edibles.
We will be approximating an 80% THC infusion rate into whatever fat or oil you are infusing during this article. This approximation is somewhat high, however, it is better to overestimate when you are consuming cannabis edibles and a flower to oil ratio that suits you. In addition, different fats and oils produce different results therefore, experimentation with different oils, fats, and other substances such as flour, sugar or alcohol are incredibly important.
We will also be infusing two cups of oil (500ml) in total for these examples and making 20 cannabis cookies with 1/4 of a cup of the cannabis-infused oil. Storing your cannabis correctly will also ensure potency for your oil, or infusion.
These variables are incredibly important when determining a personal dose for edibles. The complete list of variables you need to consider when approximating the THC content of homemade edibles can be found at the end.
Flower to Oil Ratio: 5 Grams of Cannabis to 2 Cups of Oil
5 grams of 20% THC cannabis = 5,000mg x 20% THC = 1,000mg of total THC
Multiply 1,000mg of THC by 80% (The approximate absorption rate of THC into the oil) = 800mg THC
Divide the 800mg of infused THC by the amount of oil you will use, as well as the number of servings you will produce.
For example, If you were to make cookies using 1/4 of a cup of this oil, they would contain 100mg of THC in total. (800mg/8 = 100mg per 1/4 cup of oil).
Furthermore, if you were to make 20 cookies, they would contain approximately 5mg of THC each. (100mg of THC divided by 20 cookies). These cannabis cookies are perfect for those who are new to cannabis edibles, or, have a lower tolerance. Your own endocannabinoid system will play a large role in how your body reacts to cannabis.
Flower to Oil Ratio: 15 Grams of Cannabis to 2 Cups of Oil
15 grams of 20% THC cannabis = 15,000mg x 20% THC = 3,000mg of total THC
Multiply 3,000mg of THC by 80% = 2,400mg (Infused) THC
Divide 2,400 of total infused THC by the amount of oil you will use (2,400mg/8 = 300mg of THC per 1/4 cup of oil), as well as the number of servings you will create.
20 cookies made with 1/4 cup of this oil = approximately 15mg of THC in each cookie. (300mg of THC divided by 20 cookies)
The five variables when considering a flower to oil ratio are:
- The Amount of Cannabis Used
- The THC Content of the Cannabis
- The Amount of Oil Infused
- How Much Oil (or Other Substance) You Will Use
- How Many Servings You Make
The absorption rate for THC into fats and oils is not 80%, however, it is better to over approximate your cannabis edibles and potency when it comes to the flower to oil ratio.
Here's a blank calculator to help make your preferred dosage.
Flower to Oil Ratio – Blank Equation
Step One: The Amount of Cannabis (in mg) divided by the THC content. This lets you know how many milligrams of THC, in total, you have within your cannabis.
_ Grams of cannabis multiplied by __ % THC = ____ (Total Amount of THC)
Step Two: Multiply the total amount of THC (Step One) within the cannabis by 80% (An approximate infusion rate)
_ MG of total THC multiplied by 80% = _____ (This represents the total infused THC)
Step Three: Divide the total amount of infused THC (Step Two) by the amount of oil you will create and use, as well as the number of servings you will make.
We have to use an example in this part of the equation, but, it makes it easier to see the working. For this example, we have made 2 cups of total cannabis oil and we are using 1/4 of a cup in our recipe.
(Total Infused THC) Divided by 8 (2 cups of cannabis oil divided by 1/4 of a cup)
= The total amount of THC in the entire batch of cannabis edibles
Divide this by the number of servings created.
Total THC in the entire batch of edibles ___ (THC) divided by _____ (Servings)
= The approximate amount of THC per serving.
These equations are only an approximate way to measure the THC content of cannabis edibles as well as a suitable flower to oil ratio. The only way to truly grasp your own personal dosage when it comes to cannabis edibles is to experiment by starting low, in terms of THC content, and taking it slow, in terms of how much you consume.
Cannabis edibles affect everyone differently and the endocannabinoid system varies greatly from one individual to another.
Easy salted caramel. Don't go cheap on the butter, the quality of your caramel will highly depend on the ingredients used. It's best to pay a little extra for quality. Salted or unsalted may be used.
Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired.
- 1 cup (200g) granulated sugar
- 3 Tablespoons (45g) salted butter and 3 Tablespoons of cannabutter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon salt, sea salt or kosher preferably.
- Heat granulated sugar in a medium saucepan over medium heat, stirring frequently with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
- Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Stir and allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Don't stop stirring.
- Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
I make my butter extra strong so I cut the cannabutter with regular butter. The strength of your butter will determine dosage. This recipe makes 1 cup of caramel.
Enjoy responsibly 😉
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