“Sous vide” is pronounced “soo veed” is French for “under vacuum”. It’s a method we have used in the MCT kitchens to prepare some very tasty medicinal & recreational cannabis oil infusions, so if you have some extra bud or trim, why not give it a try?
Potguide has a nice feature by Paul Barach exploring how to make sous vide cannabis edibles that says in part:
The circulating water transfers heat into the food through the bag, slowly cooking it until it’s the same temperature throughout as the surrounding water. Thus, the sous vide technique is also known as “low-temperature long-time” (LTLT) cooking. The result is more tender meat, perfectly soft-boiled eggs, flavorful veggies, moist desserts, and perfectly decarboxylated and infused cannabis edibles.
With immersion circulation, you can decarb your flower and infuse sous vide canna oil or sous vide edibles all in one vacuum sealed bag. With sous vide cannabis cooking, your bud cooks at an even temperature throughout, without burning off trichomes or denaturing your THC molecules to the less fun (but still beneficial) CBN.
- Set your sous vide at 203 degrees Fahrenheit.
- Grind up your bud, pour it into a thick plastic ziplock bag or sous vide bag, then squeeze out as much air as you can. Sous vide kits usually come with a small vacuum pump, but you can also use the water displacement technique.
- When the water hits 203 degrees, suspend your bag in the water so the bud is fully immersed. It should decarb in 90 minutes to two hours, but it doesn’t hurt to wait longer.
- Once your weed is decarbed, lower the sous vide temperature to 185 degrees Fahrenheit.
- Pour your preferred oil or butter into the bag with your bud, then shake it up and reseal with the air squeezed out.
- Suspend the bag in the 185 degree water for another 4 hours.
- Strain your infused oil through a cheesecloth and store it however you prefer.