The Infused Asian Pantry
Before we kick off our recipes for Asian Pacific American Heritage Month, there are a few infused pantry basics you'll need to have on hand. I've got a universal recipe below for infused sesame, peanut, vegetable, and coconut oil as well as an infused duck fat, tallow, or lard. Luckily with the sous vide method, you can bag up multiple cannabis infusions and cook them all at once in the same water bath! It's like taking out ten birds with one stone.
Sous Vide Cannabis-Infused Oil
Makes 8 oz
• 8 oz sesame oil, peanut oil, vegetable oil, grapeseed oil, coconut oil, tallow, lard or duck fat
• 4-7 g cannabis flower (you can add more or less depending on desired potency)
1. Roughly crumble your cannabis flower and decarb to activate the THC.
2. Pour oil or fat into a quart-sized freezer-safe zip bag.
3. Add decarbed cannabis into the bag of oil. Push the air out and seal the bag.
4. Set your sous vide water bath to 85ºC (185ºF).
5. Once the sous vide water bath has reached its temp, submerge the bag in the water bath.
6. Sous vide for 4 hours. Remove from water bath and strain. Discard the flower and allow the infused oil to cool. Store in a cool dark place. Duck fat should go into the fridge.
*Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.