Finally medical and recreational cannabis is legal, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant, varied and precise way to incorporate the benefits of cannabis into your lifestyle, but uninspired, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself, this is the class for you.
At the heart of cannabis-infused products is decarboxylation, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned, oven-based methods.
In this 2 hour demo, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home, as well as how to then use it to infuse any cooking oil, butter, milk or cream. We will discuss dosing as precisely as possible, how different strains lend themselves to different infusions, how to pair flavour profiles with food, and some tricks to make your infusions more efficient and effective.
For this demo Carole will demonstrate infusing coconut oil, olive oil, dulce de leche, and butter, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home.
Whipped Canna Honey Butter – served with warm, Irish Soda Bread
Pound Cake with Thick, Fruity Canna Whipped Cream
Grilled Mediterranean Salad with Haloumi
Sous Vide Poached Shrimp with Infused Spicy Togarashi Garlic Oil
$90 + HST
NOTE: these recipes have been developed and tested with infused products in mind, but the samples served in class will NOT be cannabis-infused.
Carole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond, teaching cooking classes, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.
The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops and pop-up food events