THC butter exists, but you won’t escape the weed taste.
Chocolate and gelatin with a bunch of sugar is the only real way to cut that taste.
I made hot wings and the flavor was totally complimentary. Highly recommend!
heehee ‘highly’
Weed is delicious if you know how to use it in cooking.
I think a weed honey ham would be delicious.
A friend used to be known for his extra potent canna-olive oil which made excellent pesto.
What’s he known for now? Bigamy?
Unfortunately, as we know only too well, pot pesto was just a gateway straight to fentanyl pesto.
You can cook with concentrates and the most you’ll get out of it as far as flavor goes is knowing you put it in there.
If you aren’t cooking it, you wouldn’t know.
You can also accomplish this with flower, but it’s much more difficult.
My bf prefers savoury stuff too and figured that, as the important part was having fat to dissolve THC, a cheese-based sauce could work. He tried blue cheese and cream sauce…it worked (almost too) well: he had a lovely dinner and got high AF
THC ham will fill him. THC ham will thrill him! Why dont you feed him THC ham!
Funny enough, pasta, potatoes, while cooling down, loses 10% of calories and builds a kind of carbohydrates that’s good for digestion. Eat more reheated carbohydrates.
https://www.healthyfood.com/advice/how-reheating-pasta-and-other-carbs-can-make-them-healthier
Because rum ham already exists.
Wait, for real?
Because THC is soluable in fat, you usually just make budder with it and then make something that uses lots of butter. Like baked goods.
You might be able to infuse ham with weed; but I’m not sure how you might accomplish that.
Hear me out: grass-fed pork.
Butter weed ham is some it’s always sunny shit
I’M SORRY WEED HAM
Steak. With garlic butter and thyme.
Idk if the high temp during cooking will ruin the THC tho.
Maybe only added after the steak is cooked?
Several dispensaries near me sell THC food. They cook it on location because stuff that isn’t as shelf stable as gimmies, cookies, etc. is much more risky to distribute.
This is the best use for THC butter. Grilled Cheese sandwiches are wild with it.
How much do you need to use for it to be effective?
A grilled cheese doesn’t feel like it holds a lot of butter, so is the butter very strong?
I don’t know shit about weed or THC but I do know enough about butter to tell you that you can easily get a grilled cheese sandwich to soak up an entire stick of butter in its two bread slices.
I will revise my technique.
I suppose if I wanted to optimize butter absorption my strategy would be:
- buy loaf of white bread, pack of sliced cheese
- grill as normal
- after each flip add a new slice of cheese and buttered bread, so you make a multi decker grilled cheese
I feel like part of this is because of temperature issues. Searing meat or baking ham is probably done at temperatures that will destroy the chemicals you want. As an alternative, if you make cannabutter with properly water cured avb, you can spread it on freshly baked garlic bread which is maybe my favorite homemade edible
How do you make cookies and brownies my good man?
The temperature necessary to cook brownies aren’t close to the temperatures necessary to safely cook meat.
I feel the same way about protein bars. Why is it always double chocolate caramel swirl rainbow birthday cake? Is it really impossible to make a protein bar savory?
savory protein bar is just jerky
Is it really impossible to make a protein bar savory?
In order to make something that is shelf stable without refrigeration, it needs to be either hostile to harmful microbes or sealed in a way with no harmful microbes inside (and will have to be refrigerated after opening).
There are a few ways to do it without sealing, including reducing water activity low enough that microbes can’t grow. Flour, rice, oats, nuts, and other bulk dry goods generally follow a dehydration process. Oil doesn’t have water in it, so sometimes there are high oil substances (peanut butter) that don’t have enough water to support microbial activity.
Another way to reduce water activity is to bind the water molecules with other molecules. Sugar is by far the most common substance useful for reducing water activity, because it’s possible to mix water with a lot of sugar. Honey is shelf stable because it’s something like 15% water and 85% sugar. Maple syrup is about 33% water and 67% sugar. At those sugar levels, microbes struggle to actually resist the osmotic pressure and use the water present in the substance.
Note that salt can’t really do the same thing. A brine that is 95% water and 5% salt is basically inedibly salty. But 95% water is still top high to really inhibit microbial growth. At most, you hope that good microbes outcompete bad microbes (this is the basis for pickling sauerkraut, Kim chi, certain types of pickled cucumbers, where lactobacillus strains will outcompete harmful bacteria and mold). But even these foods may keep much longer when refrigerated. Even soy sauce, at 16-20% salt, is recommended to be kept in the refrigerator (for quality, not necessary for food safety).
There are other ways to inhibit microbial growth, or just the harmful microbes: acid or alcohol can do a lot.
But as a result, the easiest way to make a shelf stable bar is to dehydrate it, maybe add a bunch of sugar, and use ingredients that still have good taste/texture when dehydrated. So they use a lot of things like nuts, chocolate (high enough sugar to have low water activity), trapped air bubbles (good crunch when totally dried out). And the sugar allows it all to bind together.
And there are other ways to bake savory goods. They just have to be crispy all throughout, and usually thin enough to bake/fry dry without making it too hard to be pleasant. Think chips, pretzels, even savory mixes like Gardetto’s or Chex mix. Even the bread stick components have to be dehydrated to the point of being brittle and crispy, like a crouton. Turning that into a shelf stable bar form that actually tastes good, without adding sugar, would be difficult.
Thank you for the well thought out response! I feel like acids are a potential solution. You could use tomato or pepper acids for flavor and microbial resistance.
Roman soldiers used to keep their lupini beans in red wine vinegar for longevity. They’re very high in protein, and the acid in the vinegar would create lactic acid, which helps break down muscle during exercise.
I just feel like there’s potential there.
