How to Cook with CBD

How to Cook with CBD

Food blogger Joe Siver, with Epicurious, tried cooking with CBD for a week. We decided to weed out the necessary information and give you the abridged versions. Read more for all of the best tips along with a few of our own.


Use It In Foods With Fat Or Oil-Based Ingredients

Use recipes containing a fat or oil-based substance. CBD needs to be infused into a fat or oil-based ingredient before it can be used in your cooking. That means ingredients like butter, ghee, coconut oil  or any fatty acids to infuse the CBD into.

If your recipe doesn’t have any of these things, dilute it with a small amount of vodka, rum, or cognac. Wine and beer won’t work because they are water-based. It’s important to note, however, that almost every recipe has some sort of fat or oil substance in it, making CBD oil easy to cook with.

Most recipes focus on sweet and baked foods because they are easier to hide the taste of CBD oil in. In reality, as long as you follow the first tip and cook in small batches, you’ll learn what amount works for you. You can adjust the spices and ingredients to mask the taste, making any type of dish you want.



Lessons Learned:

  • Don’t place CBD oil over direct heat. While warming the oil may increase its effectiveness, heating the oil too high can cause it to loose terpenes, volatile compounds that work in tandem with the CBD to increase the medical potency. Also, more importantly, it tastes absolutely foul.
  • Sauces and garnishes are the way to go when you’re cooking with CBD oil. (But to make sure you’re getting your full daily allowance, just make sure to eat all your sauce.)
  • Strong flavors can handle the addition of the less-refined CBD oils a lot better than subtly-flavored foods. So if you’re cooking something very herb-forward, an unfiltered oil can be a great choice since it contains more amino acids and vitamins than the filtered version. If you’re sensitive to flavor, however, and want to incorporate the product into something more delicate, stick to a filtered extraction.
  • I ultimately found that the more refined oil (i.e. the decarboxylated and filtered oil) was best for all cooking applications. Because while the other two oils could blend into some recipes easily-especially herb-heavy ones-they often left a lingering aftertaste that I found unpleasant.
  • As with any health supplement, it’s important to talk to your doctor to make sure that it won’t adversely affect any of your current medications. And since the tests are still out on an official recommended daily allowance, Dr. Titus suggests adjusting the amount of CBD oil you take, starting at around 5 to 10 mg per serving, 2 to 3 servings per day until you find a dose that works for you. But if you start seeing any cartoon hippos or find yourself aimlessly roaming endless corridors, maybe cut back just a little bit.

Last, when you’re first starting out cooking with CBD, it’s easy to get a little heavy handed. Be mindful of how much CBD you’re adding to a recipe, as this will affect both the dose and the taste. Less is more, at least when you’re starting out!

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