By Alexandra Zendrian
The American Culinary Federation (ACF) recently held a webinar about baking with cannabis. For those unfamiliar with the process, there was a lot to learn.
Here are some of the highlights from Chef Hope Frahm, the corporate chef at Love’s Oven in Denver:
- There are at least 113 different identified cannabinoids which come from Canabidiol (CBD). Each of these has a different purpose, particularly Tetrahydrocannabinol (THC).
- The THC plant contains very little of the psychoactive component of marijuana. THC is most heavily present when the acid is removed from the cannabinoid through decarboxylation.
- Decarboxylation occurs between 220 and 240 degrees.
- THC is fat soluble.
- Chef Frahm explained that when it comes to finding the appropriate dose for cannabis items, you have to be comfortable with algebra.
- For instance, calculate the amount of milligrams needed for a batch by multiplying the piece or package potency by the batch size and then divide it by the potency of the concentrate.
- Homogeneity is key to the infusion process. Typically, four packages of products that you send in are tested for homogeneity. It has to be within 10 percent of each other and within 15 percent of what the label says.
- To achieve the ideal homogeneity, Chef Frahm encourage mixing thoroughly and scraping the tools and bowls you’re using. After all, “you’re leaving money in the bowls.”
- For those who want to experiment with it, you can do this to some extent at home. Chef Frahm shared that she made rosin at home with a straightening iron.
