Cooking with Cannabis: Back to Basics

By: Chef Garrick Umland

In the last two series, we have explored decarboxylation, why it’s necessary and how, and have also looked at the different forms of infusions, and how to go about making them.  This month we go beyond the surface of cannabis dosage and look at how to really get as close as possible in figuring out what is the right amount.  If you live in a state where cannabis testing is available, please call the lab, they will most likely work with you to have your sample tested.

Without an accredited lab available, it will take some due diligence to figure out what is in the edible you have produced.  If you can come as close as possible to figuring out what is in your edible, then you can make sure that the people enjoying the edible also enjoy the experience to follow. 

1. Start with the THC Percentage of your cannabis strain (if you don’t know, 15% is ok)

2. Divide the percentage by 100 to get the total THC per gram

3. Multiply the THC/g by 1000 to get the number of milligrams of THC per gram.

4. Now, you can multiply that number by the weight of your batch.(1/8th – 3.5g ¼- 7g ½-14 g 1 oz-28 g)

5. Take that batch number, and divide it into the amount of butter (in mL)

STOP…
This is your batch total. Also, depending on whether you make tincture, butter, or coconut oil, the THC concentration will vary slightly.

6. To calculate how much THC is in your edibles, take the amount of butter…

7. … and divide it by the number of servings you’re making.

As an example, let’s take 28g (1 oz) of a 15% THC strain to make cookies.

1. 15% THC
2. 15% THC ÷ 100 = 0.15 g THC / g
3. 0.15 THC / g * 1000 = 150mg THC
4. 150mg THC x 28 g in the batch = 4200 mg THC total
5. 4200 mg THC ÷ 250 mL (1 cup) butter = 16.8 mg / mL
6. 250 mL of butter in recipe * 16.8 mg / mL = 4200 mg THC in recipe
7. 4200 mg THC in recipe ÷ 25 cookies = 168 mg THC per cookie

Note: Most states legal limit is 100 mg total

Ganja Green Bean Casserole

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 4

Ingredients

• 3 cups fresh green beans tips removed, halved widthwise
• 2 tablespoon cannabis butter (previous conversion)
• 2 tablespoons butter
• 1/2 cup onion yellow or white, diced
• 1 cup mushrooms white or cremini, sliced 
• 1 can cream of mushroom soup, 12.8 ounces
• 1 1/2 cups French-fried onions divided
• 1 decarboxylated bud for grating over the top
• Salt and pepper to taste

Instructions

Preheat the oven to 375 degrees F.  Butter an oven-proof casserole dish.  Heat a large pot of water to boiling over high heat. Add beans and cook for 3 to 4 minutes – beans should still be semi-crispy. Drain beans and set aside.  Melt the canna-butter and butter in a large skillet over medium heat. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes.   Remove from heat and add the drained beans, cream of mushroom soup, 3/4 cup of the French-fried onions and salt and pepper.  Stir to combine well.  Top with remaining fried onions and bake for about 20 minutes or until heated through and beans are tender.  Grate decarbed bud as garnish

Be sure to start low with the amount of infusion.  You never want your edible to be too strong, it is not a competition. Note that the different infusions will have different effects.  If you are new to cannabis, take your time, there is no rush.