Avoid these rookie mistakes when cooking with cannabis

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Dabbling in the kitchen with cannabis requires a certain amount of practice

Cooking with cannabis is both a craft and an art. Like any other form of cooking, there are certain rules and procedures that must be followed if the cook is to expect the best results.

Also just like any other form, there are some common mistakes that rookies can make when first attempting to create their own cannabis infused edibles. Do not be tempted to skip this first basic step.

Almost all first attempts at cooking with cannabis are destined to fail if raw marijuana is used in the recipe. The results are practically inedible, even though your encouraging friends may tell you that it’s great. In order to activate THC (tetrahydrocannabinol) and/or CBD (cannabidiol) in your cannabis edibles correctly, heat is necessary. Low heat for an hour or so should do the trick. The process is called decarboxylation, which sounds like complicated lab work, but the word is bigger than the process.

Don’t grind the cannabis too fine. While the food processor may be the weekend chef’s best friend, it doesn’t need to be used for cannabis. Bud that is too fine will damage the taste and can cause butter or oil to turn green. Use a coarse grinder, instead.

When making cannabis oil or butter, add some water; most say as much water as the oil or butter. This tip is polarizing, but the science behind makes sense. The water will burn off and the cannabinoids won’t degrade in the process.

It’s always a good idea to test the potency of the cannabis infusion before cooking with it. Try a small teaspoon and then wait an hour to gauge the reaction. This is the best way novice cannabis cooks can learn if they have the right strength.