This session is intended to be a companion class to "Infusions 102", however, it can be taken separately, given you have the appropriate supplies! Take a look at the articles below to find out what we'll be covering, and what you'll need!
(photo credit: Sticks and Stones Photography, Seattle)
For those who may not have attended the previous SESH'N, I'll recap the basics and talk through some of the things previously covered. For more in depth information, check the links above.
Once we're all caught up, we'll get our tincture going (make sure you've set your cannabis in the alcohol in advance!) and then we'll make infused SUGAR! This takes a full hour to bake, so while that happens, we'll...
Make (more) infused oil - any oil is fine, just make certain it has a high smoke point (smoke point: the temperature at which it starts to burn and create off flavors of its own). and we'll use that oil to make some infused Corn Dogs. (I've gotta say, last time I did this, I tried it with Hot Links, and it wasn't half bad...)
Here is what you'll need to cook along:
One gram to one ounce cannabis (you'll want 2-4 tablespoons ground material, flower or trim per infusion)
Oil of your choice (at least one cup)
High Proof Alcohol (190 proof or higher, preferably) (at least one cup)
A glass jar
A thermometer (you can pick up a candy thermometer in the housewares section of most grocery stores for about $3)
Medium/Large Pot or a fryer if you're fancy (for frying corndogs)
Bamboo Skewers, or leftover takeout Chopsticks
Hot Dogs (Any kinda dog)
*You can make buttermilk by adding 1tbsp vinegar or lemon juice, or 2tsp cream of tartar to 1c milk. You can also sub plain yogurt.
**For exact measures, see the above recipe links.