COOKING OIL BURN RECIPES

Steps:

• Grind up the cannabis. Preferably grind up the flower/bud as it’s the most potent and will get you a more accurate measurement, but you can include the whole plant. Make sure that it is large enough to not fall through the cloth/strainer. Anything fine enough will end up in the final product.
• Decarboxylate your cannabis by spreading the cannabis evenly on a baking tray and putting it in the oven for 45 minutes at 240 degrees Fahrenheit. (If you are using trichomes/kief scroll down to image at bottom)
• With the cheesecloth wrap the ground cannabis and tie it together.
• Add oil and cannabis into either a slow cooker, double-boiler, or saucepan. For a slow cooker cook on low for 4-6 hours, and stirring it occasionally. Using a double-boiler, cook on low for 6-8 hours ( 8 hours is recommended), and stirring occasionally. Finally using a saucepan, cook on low for 3 hours and stir it frequently, as the saucepan is susceptible to scorching..Tip* You can add a bit of water to the mixture to help prevent burning.Note: The temperature of the oil should not exceed 240 F no matter which method is used.
• Strain and capture the oil. If using a cheesecloth do not squeeze, this adds more unnecessary chlorophyll to the oil. Leftover plant materials can be discarded.
• Finished ! The oils shelf life is at least 2 months! And can be extended by keeping it refrigerated.

Steps:

• Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
• As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
• Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
• Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
• Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.