Looking to get started with your edible-making journey? You’ll find everything you need to start infusing in this section.
Earlier this year I kept seeing ads for a potency testing device. I saw the ads enough that I was finally like, ok, I’ll bite. Because who DOESN’T want to know how potent their homemade edibles are? That’s probably the biggest downfall of making edibles at home: not knowing precisely how potent or not your final product is. I’ll be posting a longer review about the actual device in a couple of weeks, but in
I want to talk about an ingredient that has become an essential staple in my kitchen: compound butter. This is what takes the gorgeous cuts of beef I pick up at the butcher shop from good enough to great. A big fat scoop of the Kitchenista’s Citrus and Herb Butter on top of my filet is damn near my favorite thing I have been making lately. What is compound butter? Compound butter is butter that
One of the most common questions I am asked is: “how do I make my edibles taste less like cannabis?” And I get it. My partner is the same way. He would prefer it to not taste like cannabis. Although, I do find it surprising that people who can enjoy the flavors while smoking don’t like the flavors in their food. I also think it is partly to do with pairing the wrong strains with
I love taking edibles. But what I don’t always love is the time it takes to make infusions. Let’s face it, it’s kind of a project. While I’ve found that it’s a mostly hands off process, it is time consuming. That’s why I like to make multiple infusions at once. In this episode of Pot Lunch with Lo, I’m going to show you how I make a moth (or more) of infused ingredients in just
In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender Honey Posset. I’m not going to reprint the recipe from the Adventure Bite because I more or less followed it word for word for both the cream and the coconut milk versions, with the exception of using coconut milk in place of the heavy cream, and adding 1 packet of flavored gelatin. I also
This week I’m going to show you an easy way to infuse rendered duck fat. Duck fat is a great fat to have on hand. It’s perfect for roasting juicy poultry with crispy skin. Use it for soft scrambled eggs. Or roasted potatoes. And if you’re cooking up your own version of Chinese takeout at home, duck fat is absolutely essential. Ingredients 1 cup duck fat 3.5 grams of cannabis flower 1 gram kief Tools baking
Brown sugar is an essential ingredient in any kitchen. Whether you like to bake or make your own sauces and glazes. It’s needed in a variety of recipes. And now that I feel I have mastered the art of making cannasugar I thought it was time to take the next step and make my own cannabis-infused brown sugar. To make cannabis brown sugar, I pretty much just took my stovetop tincture recipe to make regular
This week I decided to put the Instant Pot I received for Christmas to the ultimate stoner test: can you use the IP to make cannabutter or cannabis-infused oil? I stumbled across some tips and a suggested method in a comment on Reddit. I do not remember the link but if you search for it in there, I’m sure you’ll find the same instructions I am about to share below. Apparently, you can use the
Mayonnaise is a pretty basic ingredient in a lot of dishes. I know it’s commonly given a bad rep because it’s bland but that just makes it a good vehicle for other flavors. Mayonnaise can be used as a base for a salad dressing, for dips, and of course it’s great on a sandwich. It’s also made mostly with oil which means it’s perfect for infusing with cannabis. Ingredients: 2 tablespoons of water 1 tablespoon
If you’ve been around the blog or the channel since the beginning, you know I’m a pretty big fan of infusing cannabis into bacon fat. So when I happened to come across a recipe to infuse the bacon directly, you know I had to try it. The original recipe was on Cannadish, I believe, but I changed some of the instructions as I don’t believe you have to cook it as low and as slow
Earlier this year I kept seeing ads for a potency testing device. I saw the ads enough that I was finally like, ok, I’ll bite. Because who DOESN’T want to know how potent their homemade edibles are? That’s probably the biggest downfall of making edibles at home: not knowing precisely how potent or not your final product is. I’ll be posting a longer review about the actual device in a couple of weeks, but in
I want to talk about an ingredient that has become an essential staple in my kitchen: compound butter. This is what takes the gorgeous cuts of beef I pick up at the butcher shop from good enough to great. A big fat scoop of the Kitchenista’s Citrus and Herb Butter on top of my filet is damn near my favorite thing I have been making lately. What is compound butter? Compound butter is butter that
One of the most common questions I am asked is: “how do I make my edibles taste less like cannabis?” And I get it. My partner is the same way. He would prefer it to not taste like cannabis. Although, I do find it surprising that people who can enjoy the flavors while smoking don’t like the flavors in their food. I also think it is partly to do with pairing the wrong strains with
I love taking edibles. But what I don’t always love is the time it takes to make infusions. Let’s face it, it’s kind of a project. While I’ve found that it’s a mostly hands off process, it is time consuming. That’s why I like to make multiple infusions at once. In this episode of Pot Lunch with Lo, I’m going to show you how I make a moth (or more) of infused ingredients in just
In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender Honey Posset. I’m not going to reprint the recipe from the Adventure Bite because I more or less followed it word for word for both the cream and the coconut milk versions, with the exception of using coconut milk in place of the heavy cream, and adding 1 packet of flavored gelatin. I also
This week I’m going to show you an easy way to infuse rendered duck fat. Duck fat is a great fat to have on hand. It’s perfect for roasting juicy poultry with crispy skin. Use it for soft scrambled eggs. Or roasted potatoes. And if you’re cooking up your own version of Chinese takeout at home, duck fat is absolutely essential. Ingredients 1 cup duck fat 3.5 grams of cannabis flower 1 gram kief Tools baking
Brown sugar is an essential ingredient in any kitchen. Whether you like to bake or make your own sauces and glazes. It’s needed in a variety of recipes. And now that I feel I have mastered the art of making cannasugar I thought it was time to take the next step and make my own cannabis-infused brown sugar. To make cannabis brown sugar, I pretty much just took my stovetop tincture recipe to make regular
This week I decided to put the Instant Pot I received for Christmas to the ultimate stoner test: can you use the IP to make cannabutter or cannabis-infused oil? I stumbled across some tips and a suggested method in a comment on Reddit. I do not remember the link but if you search for it in there, I’m sure you’ll find the same instructions I am about to share below. Apparently, you can use the
Mayonnaise is a pretty basic ingredient in a lot of dishes. I know it’s commonly given a bad rep because it’s bland but that just makes it a good vehicle for other flavors. Mayonnaise can be used as a base for a salad dressing, for dips, and of course it’s great on a sandwich. It’s also made mostly with oil which means it’s perfect for infusing with cannabis. Ingredients: 2 tablespoons of water 1 tablespoon
If you’ve been around the blog or the channel since the beginning, you know I’m a pretty big fan of infusing cannabis into bacon fat. So when I happened to come across a recipe to infuse the bacon directly, you know I had to try it. The original recipe was on Cannadish, I believe, but I changed some of the instructions as I don’t believe you have to cook it as low and as slow
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