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Cannabutter: The Sous-Vide Tweed Way

Cannabutter: The Sous-Vide Tweed Way

If you’ve ever wanted to explore the world of cannabis cuisine, butter and oils are like the border crossing; they’re where your adventure starts. But first, if you have a moment, a word of advice...

When it comes to cannabis consumption, and when it comes to infusing your butter and oils with our favourite little plant, remember the golden rule: start low and go slow. Start with a strain that contains equal or greater amounts of CBD than THC, note exactly how many grams you add to the recipe, and test it out using just a little bit to see if you’re comfortable with the product before cooking with any sizeable amount.

We recommend beginning with no more than the equivalent of 2.5 mgs of THC, and always waiting until the next day (at least) before increasing. And of course, carefully mark any foods and products which contain any amount of cannabis, and always keep them out of the reach of minors.

Cannabutter: The Sous-Vide Tweed Way

  • 15 grams (less if you are new to edible forms of cannabis) of your favourite Tweed strain
  • 1 pound of butter (salted or unsalted)
  1. Place your Tweed cannabis in a bud buster or coffee grinder and grind until cannabis is fine. 
  2. Take butter and ground cannabis, place in a Food Saver or Ziploc bag and securely seal it. 
  3. Fill your sous-vide circulator with water and set to 85℃ or heat a pot of water to 85℃ and maintain temperature, checking with a thermometer every 15 minutes. 
  4. Put the vacuum-sealed bag in the water and leave it for six to eight hours. 
  5. Once cooking is complete, remove the bag from the water, and let the bag cool in the refrigerator overnight. 
  6. Melt the butter by putting the bag in a bowl of hot water. 
  7. Once melted, cut bag open, squeeze out all the butter and plant matter into a strainer, catching the butter in a pot below. 
  8. Use the butter in any of Tweed’s fine recipes that call for it.

Aaaand you’re welcome.

P.S. Thanks go out to Michael Holland, the Pastry Overlord, for supplying this recipe.