Marijuana-themed dinner parties are gaining popularity with top chefs setting up pop-up dinners where each dish is paired with a strain—to be smoked or vaped pre-course—or the food itself is “lightly” medicated. Lightly being the operative word because anyone who is familiar with the chemistry of dosing edibles knows that if you over-decarb the weed, you risk sending your guests on a trip to La La Land.
Eating marijuana produces more potent effects compared to vaping and smoking because tetrahydrocannabinol (THC) must pass through the liver where it metabolizes into the supercharged 11-OH-THC molecule called, 11-hydroxy-THC.
Here are a few mathematical calculations and techniques every cannabis chef must make to avoid overdosing the company.
1. The golden ratio for infusing oil or butter is 1:1 – 1 cup of oil to 1 cup of ground cannabis. Lipids can only bind with so many cannabinoids, so exceeding this ratio is wasteful.
2. Decarboxylation occurs best in a 245°F (120°C) oven for between 30 to 40 minutes. Don’t forget to mix or flip the buds every 10 minutes.
3. Use 1/4 or 1/2 teaspoon of oil or butter as a standard single dose. Multiply by your number of guests and each dish will contain about one 10-15mg dose. Limiting the dosage allows guests to moderate their intake – guests with a low tolerance threshold will appreciate the low-and-slow pace, while those with a high tolerance can either eat more or drizzle their serving with some extra oil.
4. Once you add an infused oil to the food, stir thoroughly so that no one gets the entire dose. Be sure to always remember to label the foods.
Davie is a long time cannabis professional who has worked not only as a cultivator but in all aspects of retail cannabis. From budtender, to wholesale and retail management, and from harvester to advanced hydroponic specialist, Davie has been around the block more than once. Now residing in beautiful British Columbia, Davie now works with acres of greenhouses, producing some of the best buds in the country.