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Decarboxylation 101: How to decarb by sous vide

T he precise nature of the sous vide method makes the decarboxylation process almost fool-proof. While it is a financial investment, the cost is justified if you are cooking with cannabis regularly, especially since immersion circulators can be purchased for around $100.

With an immersion circulator, you can dial in a lower, exact temperature which will preserve terpenes and flavour while producing almost no smell.

Tools

  • Immersion circulator
  • Container for immersion circulator (a large pot or plastic tub would work)
  • Vacuum sealer or zip-top freezer bag
  • Cannabis

Decarbing cannabis by sous vide is a fool-proof method of cannabis decarboxylation. For starters, your product will never burn, and secondly, there's almost no smell.

Recipe: Sous Vide Cannabis Butter

As legalization rolls out across the country more and more people are experimenting with cannabis in cooking. Our recipe will walk you through all the steps, including prepping your favourite herb for maximize THC extraction through a method called decarboxilation.

  • Prep: 30 mins
  • Cook: 4 hrs
  • Yields: 1 lb of cannabis butter

Ingredients

15 grams of your favourite sativa or indica

1 lbs, or about 450 g, of unsalted butter

Directions

1 Begin by heating your oven to 220 degrees Fahrenheit.

2 While the oven is coming up to temperature set your water bath for 185 degrees Fahrenheit

3 Grind your cannabis until fine and place on a parchment lined baking sheet in a single layer

4 Bake for 25 minutes until browned and the THC has been fully extracted.

5 Place your fat, in this case butter although coconut oil and other options are certainly out there, in a mason chair

6 Wrap your cannabis in cheesecloth, tightly, and place in the mason jar – note that when closing the lid use the ‘finger tight’ rule to avoid shattering during cooking

7 Fully submerge the mason jar in your water bath and cook for 4 hours

8 When done cooking remove from the water bath, squeeze out any remaining liquid from the bundle into the mason jar, pat dry, re-seal and store for up to 30 days

Ratios rule in the kitchen and cannabis butter is no exception. Although we’ve suggsted 15 grams here you can scale this down easily. For instance, in this recipe the cannabis represents about 3% of the total weight.

Sous vide and cannabis cooking are a match made in heaven. The subtle heat from a water bath allows for maximum extraction in minimum time.