Pot Gravy?

mccumcumber

mccumcumber

Well-Known Member
I'm considering trying this next time I get a good amount of shake... just wondering if it would work, and wondering if anyone has tried it.

At my local grocery store if I ask the butcher for some unused fat that he was going to throw away he gives it to me for free. Since thc is fat soluble I was thinking what if I boiled water, put the fat in, and then put the shake in. The cow/pork taste (my two options) could go well with bud.

Please hit me up if you guys think it won't work... if it does I'll supply pics!
 
BadKittySmiles

BadKittySmiles

Active Member
Be sure that you decarboxylate your plant matter first (causing cannabinoid conversion) and heat the glandular/plant material, whether it's bud, hash or frosty trim, long enough in pure oil in order to promote glandular breakdown and systemic bioavailability. Once your oil is a glossy dark brown, almost black, the conversion and glandular breakdown is complete.

Do all that, and you're golden :)

(My 'Baked Chicken', including hash infused gravy, potatoes & stuffing)



Cooked.jpg
 
C

Chocha

New Member
You'll definitely have to render the fat as well in a separate pot first. Try and get beef soot it would be a lot better for this purpose and easier as well as tastier to work with.:leaf:
 
dirtsurfr

dirtsurfr

Well-Known Member
I'd like to know if you could use canna budder to make gravy??
I use straight butter in my regular un-medicated gravy.
 
BadKittySmiles

BadKittySmiles

Active Member
dirtsurfr said:
I'd like to know if you could use canna budder to make gravy??
I use straight butter in my regular un-medicated gravy.
Click to expand...
Of course, but it's crucial to know how and when you need to add it. I use highly activated/medical grade bioavailable hash oil in most of my cooking, but the average canna budder works as well :)
 
BadKittySmiles

BadKittySmiles

Active Member
When I infuse canna/hash oil into my stuffing for my chickens, I consider a piece of simple, white, gravy-less breast meat, a low dose. Most people will get pretty rocked off just that, with hardly any trace of canna flavor whatsoever. It really depends on the quality of the oil, and the expertise of the chef.

Quality edible cannabis doesn't need to be limited to brownies, it can even be superior in other mediums :)
 
ChubbySoap

ChubbySoap

Well-Known Member
* Turkey, chicken or vegetable stock
* 6 Tbsp cannabutter (i use water cured pot for my edibles)
* 2 large onions, sliced thin
* 2 Tbsp chopped fresh rosemary
* 2 Tbsp chopped fresh sage
* 1/3 cup flour
* 1/2 cup balsamic vinegar
* Salt and pepper to taste
* ½ cup balsamic vinegar



Directions:
1.In a large skillet, melt canabutter over medium heat.
Watch the heat, you don't want to vape the goodies.

2.Add sliced onions and sauté 10 minutes.

3.Add rosemary and sage and sauté for 10 minutes.

4.Add flour and whisk for 1 minute.
Still watching the heat, yes? Good.

5.Gradually whisk in stock and boil until gravy thickens, stirring frequently.

*6.Add vinegar to the gravy and simmer for 10-15 minutes.

[*OPTIONAL:]
I.Add the drippings of whatever meat you intend to serve to the gravy.
II.Add vinegar to roasting pan instead of gravy. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan.
III.Boil for about 3 minutes, cool till warm, melt in up to 2 additional Tbsp of cannabutter, then add to gravy. Stir well and simmer until thickened.
IIIV.Season with salt and pepper.
 
BadKittySmiles

BadKittySmiles

Active Member
ChubbySoap said:
* Turkey, chicken or vegetable stock
* 6 Tbsp cannabutter (i use water cured pot for my edibles)
* 2 large onions, sliced thin
* 2 Tbsp chopped fresh rosemary
* 2 Tbsp chopped fresh sage
* 1/3 cup flour
* 1/2 cup balsamic vinegar
* Salt and pepper to taste
* ½ cup balsamic vinegar



Directions:
1.In a large skillet, melt canabutter over medium heat.
Watch the heat, you don't want to vape the goodies.

2.Add sliced onions and sauté 10 minutes.

3.Add rosemary and sage and sauté for 10 minutes.

4.Add flour and whisk for 1 minute.
Still watching the heat, yes? Good.

5.Gradually whisk in stock and boil until gravy thickens, stirring frequently.

*6.Add vinegar to the gravy and simmer for 10-15 minutes.

[*OPTIONAL:]
I.Add the drippings of whatever meat you intend to serve to the gravy.
II.Add vinegar to roasting pan instead of gravy. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan.
III.Boil for about 3 minutes, cool till warm, melt in up to 2 additional Tbsp of cannabutter, then add to gravy. Stir well and simmer until thickened.
IIIV.Season with salt and pepper.
Click to expand...

Like any recipe, it is crucial to know both how, and also when, to add your canna, and whenever possible with a stove-top method, it should always be added at the very END of a recipe, once removed from heat.

Meaning, you need to prepare all the above steps first, using standard oil (never attempt to caramelize onions with canna butter/oil unless you are prepared for some amount of loss), then add your canna oil at the end. If you're skilled with making edibles, you can achieve 5 or more highly activated, bioavailable, devastating doses in as little as one small teaspoon of oil (that's 15 doses in a Tbsp).
 
C

CheebaNinja

Member
make a roux with cannabutter and flour (equal parts of each) and you can make many kinds of gravy. like sausage gravy with biscuits in the morning (wake and bake) saute something for lunch (think stir fried with an emphasis on fried) and of course you can use stock with roux to make a gravy for meat and veggies or a bechamel sauce for other dishes.

look up mother sauces and you can find ways to incorporate it into just about any sauce, soup, gravy you like.
 
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