Cooking Pot oil is an alternative coat of cannabis butter / Pot butter, used to make cakes, dishes and a wide range of ethnic dishes, as well as vegan dishes that do not allow the use of a yogurt Pot base. Preparation of the oil is possible with any quality pot, but is best done in a slow cooking pot. This is how to make potash oil in 7 easy steps:
Preparation time: 12 hours
Difficulty: Very easy
The amount of hashish required: 1 tablespoon (15 grams) of quality Pot (for 1 liter oil).
Cooking pot oil is one of the most basic products in the world of green cooking and is a substitute for the famous cannabis butter. In cooking pot oil can be used to make a very wide range of dishes that contain regular oil, including cakes, pies, dishes and various ethnic dishes.
Cooking pot oil is the greasy element with the longest preparation process, but at the same time it is important to remember that it is also the cheapest and most practical in the world of green cooking.
An important advantage of cannabis oil (or cannabis oil in general) over butter is that it is a non-problematic fur base for consumption for vegans, lactose-sensitive people, or consumers who observe kashrut.
In principle, cooking oil can be used instead of butter in other recipes, but it is usually recommended to keep the line of the original recipe and use oil only when required in its liquid form. If consuming dairy products is a problem for you, a more effective substitute for butter will be vegan cannabis butter.
Important Highlights: Hash cooking oil and medicinal cannabis oil should not be confused with various types of cannabis, such as BHO and DHO. Consumers interested in oil for medical care are invited to read more about the subject in the Cannabis Magazine.
If this is your first time cooking with hashish, you may want to try first to make plain cannabis butter, or at least cannabis butter.
The process of preparing the butter is slightly more complex than that of the oil, but it is a more useful element suitable for a wider range of recipes.
Here is a simple and easy recipe for cooking pot oil using a slow cooking pot (you can also use a regular pot, but the result will usually be less qualitative) in 6 steps:
– 1 liter bottle of cooking oil – the kind you prefer (nuts, canola, sunflower, etc.)
– 15-25 grams of hashish – depends on the quality of hashish
Equipment required in the kitchen:
– Slow cooking pot (you can also use a regular pot, but it is recommended to invest and purchase a slow cook cooking pot)
– Gas stove or electric stove for cooking
– Rigid and rigid plastic box for storage
– A metal strainer or filter cloth, or alternatively a bag can be used to soak the beer seeds
1. First, pour the entire oil bottle into the slow cooking pot and let it warm over medium heat (120-140 ° C) for 10 minutes. Then lower the heat to low intensity and start cooking.
2. Put the pot in the pot and mix thoroughly for about 1 minute. Note that all the hashish pieces are covered with oil.
3. Cook the oil for 4 full hours on low heat. Note that there is no need to mix the contents of the pot as you would when preparing cannabis butter.
4. After cooking, turn off the pot and allow the oil to cool for 4-5 hours. It is very important to get full cooling before you can put the oil in the refrigerator, so as not to affect the quality of active substances (cannabinoids), which are sensitive to extreme temperature changes.
5. Stretch the filter cloth over the box and pour into it the entire contents of the pot. Then, squeeze the remaining liquid into the box with your hands, and ensure that no hashish remains in the oil, as these may destroy it in a short period of time.
6. Seal the box well and place it in the refrigerator. Keep in mind that this oil should not be stored in a regular cabinet and should be returned to the refrigerator after each use.
Tip: This oil is not intended for high heat frying, and is suitable only for cooking dishes that do not require heating above 150 ° C. At this average temperature, the active ingredients begin to evaporate in cannabis, which damages the quality of the active ingredient.