Mastering homemade edibles starts with a crucial step: decarboxylation. But which method truly optimizes potency, flavor, and shelf life? Let's dive into the science behind activating your cannabis for unparalleled culinary creations.

The Art of Decarboxylation: Grind or Not to Grind?

When preparing cannabis for decarboxylation, the question of grinding is pivotal.

The Case for Grinding: A coarse grind significantly increases the surface area of your cannabis, promoting more even heat penetration and ensuring a consistent decarb process. This is generally recommended for conventional oven methods where heat distribution can vary.

Convection Ovens: These widely used ovens rely on circulating hot air for efficient, even heating. While effective for decarb, their temperature can fluctuate, and the open environment allows for terpene evaporation.

Vacuum-Controlled Temperature Ovens: These specialized ovens create a low-pressure, controlled environment ideal for heat-sensitive materials. They offer incredibly precise, uniform heating, making them superior for preserving volatile compounds and allowing for successful decarboxylation of unground cannabis.

Sous Vide Water Bath: While it involves submerging a sealed container in heated water, a sous vide setup does not create a vacuum. It relies on precise heat transfer through the water to consistently warm the sealed cannabis. The sealed environment does, however, contain terpenes that vaporize, minimizing odor and reabsorbing flavors.

Optimizing Your Decarboxylation & Infusion Process:

For the home chef, understanding these distinctions allows for strategic method selection. Here are two highly effective approaches:

Method 1: Oven Decarboxylation (for efficiency) followed by Sous Vide Infusion (for precision & odor control)

1. Decarboxylation (Oven Method):

Temperature: 220-240°F (104-115°C)

Time: 30 minutes to 1 hour (until no visible smoking)

Why: This method leverages the oven's efficiency for rapid THCA-to-THC conversion. A coarse grind is recommended here to ensure even heat penetration across the plant material in the fluctuating oven environment.

Process: Coarsely grind your cannabis (avoiding a fine powder). Spread evenly on a parchment-lined baking sheet. Decarb in a preheated oven. Cool completely.

2. Infusion (Sous Vide Method):

Temperature: 185°F (85°C)

Time: 2 to 4 hours (2  -3 hours is often sufficient;   6-8 hours for maximum extraction but decreases thc more cbdn )

Why: After activation, sous vide excels at infusion. Its precise, consistent temperature ensures optimal cannabinoid binding to fats (like butter or oil) without degradation. Crucially, sealing the decarbed cannabis and fat in a vacuum-sealable bag eliminates odor during the long infusion process, making it highly discreet and mess-free.

Process: Combine your cooled, decarboxylated cannabis with melted (and slightly cooled) butter/oil in a vacuum-sealable bag or Mason jar. Submerge in a preheated sous vide water bath at 185°F (85°C). After infusion, strain the mixture through cheesecloth to remove plant matter.

Method 2: Full Sous Vide Decarboxylation & Infusion (for maximum terpene preservation & containment)

1. Decarboxylation (Sous Vide Method):

Temperature: 203°F (95°C)

Time: 90 minutes to 3 hours (some sources extend up to 24 hours for ultimate conversion)

Why: This lower, more precise sous vide temperature is gentle enough to preserve a higher percentage of volatile terpenes, contributing to a richer flavor profile and potentially a more nuanced "entourage effect." The sealed bag completely contains odor throughout the decarb process.

Process: Coarsely grind your cannabis. Place in a vacuum-sealable bag. Submerge in a preheated sous vide bath at 203°F (95°C). Cool completely.

2. Infusion (Sous Vide Method): (Same as Method 1, step 2)

Temperature: 185°F (85°C)

Time: 2-4 hours recomeded 

Why: Ideal for efficient binding, odor control, and comprehensive extraction.

Process: Combine cooled, sous-vide decarbed cannabis with butter/oil in a sealed bag. Submerge in a preheated sous vide bath at 185°F (85°C). Strain after infusion.

music -Oni Khan Beats Shamisen Gangsta Returns II | Samurai x 90s West Coast Beats x Trap Bass (Full Playlist)

Calculating Your Infusion Potency

To ensure precise dosing in your future recipes, you must calculate the potency of your master infusion once it is strained and cooled.

1. Determine Total THC Content If you know the THC percentage of your starting flower (e.g., 20% THC) and the weight of the material used (e.g., 7 grams), use the following:

• Formula: (Total Weight of Cannabis in mg) x (THC Percentage) = Total mg of THC in batch.

• Example: 7,000 mg (7g) x 0.20 = 1,400 mg total THC.

2. Determine Potency per ml Divide the total mg of THC by the total volume of oil or butter used.

• Formula: (Total mg of THC) / (Total ml of Oil) = Potency per ml.

• Example: 1,400 mg / 250 ml oil = 5.6 mg per ml.

3. Scaling for Recipes Once you know your mg/ml, you can easily scale any recipe by dividing your target dose by your oil's potency.

• Formula: (Target Dose in mg) / (Infusion Potency in mg/ml) = ml of Infusion needed.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Follow more @krazz_chef for more!

links below to calculate and understand the process more 

Infusion:

Decarb Product at 220f. (approx. 30 to 40 min) 

Infuse desired oil/butter at 185f. for four hours 

Strain and cool 

to calculate dose use the edible calculator tab 

Preparation & Decarboxylation

• Decarboxylation: Begin by heating your concentrate (the chef used live resin) at 220°F to 240°F.

• Monitor Bubbles: Heat until you see a little bit of bubbling, and wait until the bubbles stop forming completely.

• Cooling: It is recommended to let the concentrate sit until it hardens, as this makes it easier to work with when melting it into the bowl later.

Infusion Process

• Set up Heat: Place a bowl over a pot of boiling water. Ensure the heat is not too high, as you do not want to smoke, burn, or vape the concentrate.

• Combine: Add a small amount of MCT oil to the bowl.

• Dilute: Gradually add your decarbed concentrate to the MCT oil, mixing thoroughly to ensure it is fully diluted.

• Adjust: You can add more MCT oil depending on how much you intend to use in your final product; however, using less oil is generally recommended to keep the overall oil content in your product lower.

• Final Check: Ensure there are no hard bits left; if the mixture is difficult to dilute, return the bowl to the boiling water to continue heating until it is fully incorporated.  

Dosage Instructions

1. Determine Your Dosage Use your master infusion standard (10 mg/ml) to calculate the volume needed per serving. Formula: (Target Dose in mg) / (Master Infusion Potency in mg/ml) = Volume of Infusion in ml

2. Practical Example If you want to achieve a 10 mg dose for a single serving:

• Target Dose: 10 mg

• Master Infusion Potency: 10 mg/ml

• Calculation: 10 mg / 10 mg/ml = 1 ml of infused MCT oil

3. Integration Instructions

• Calculate Volume: Use your final diluted concentrate mixture to establish your precise mg per ml ratio.

• Measure First: Using a calibrated dropper or syringe, measure exactly the calculated amount of your infused MCT oil.

• Incorporate: Add the measured oil directly into your recipe base, mixing thoroughly to ensure even distribution and prevent hot spots.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose and wait for full effects before serving more.

• Calibrated Tools: Always use a laboratory-grade dropper or oral syringe rather than standard kitchen spoons to ensure the measurement is exact.

check the Edible calculator to dose correctly mg per ml.

SYSTEM 1 RECIPE: WATER-IN-OIL MICROEMULSION (Rapid 15-30 Min Onset)

Carrier: 240 mL Avocado Oil (Heavy LCT Base) Payload: Master infusion based on 2 grams or 10mg per ml Surfactant: 5 mL Liquid Sunflower Lecithin Shield: Chamomile, Hibiscus, Butterfly Pea Blossoms, Grated Ginger (add 1 tsp zest) Framework: 1 pinch baking soda, 200 ml more coconut water than standard, Xanthan Gum, and extra CLG Steps: Reduce botanicals/ginger in water; strain. Heat oil to 60C-65C. Shear mix payload into oil 3-5 mins. Whisk in lecithin, reduction, and baking soda at 60C. Sous-vide at 185F for 2-4 hours. Strain and immersion blend on high until glossy. Utilize frozen reverse spherification for the final plating.

SYSTEM 2 RECIPE: PURE INFUSED OIL BASE (Delayed 45-90 Min Body Melt)

Carrier: 240 mL Avocado Oil (Heavy LCT Base) Payload: Master infusion based on 2 grams or 10mg per ml Surfactant: 5 mL Liquid Sunflower Lecithin Steps: Mix payload into oil over double boiler. Heat to 60C-65C; whisk 3-5 mins. Add lecithin at 60C; whisk 2-3 mins. Sous-vide at 185F for 2-4 hours. Strain and blend briefly.

Camera and Chef: Kris Saccary @krazz_chef Music: The Chemical Brothers - Go Disclaimer: Educational purposes only.

#TakeEm2Skool #MolecularGastronomy #LipidMatrix #FunctionalCuisine

welcome to Episode 2 of the series. We are building the Hibiscus & Butterfly Pea Blossom Master Oil—a "Ghost Infusion" designed for surgical precision and zero "weedy" aftertaste. This is where French technique meets botanical science.

The "Goldilocks" Process:

We utilize a sustained 4-hour thermal bath at 186°F. This isn’t just a recipe; it’s about Absolute Homogenization and Molecular Stability. By maintaining this precise temperature, we push extraction efficiency toward 98%+, ensuring every milliliter holds the exact same concentration of active compounds. No "hot spots," no "dud" doses—just professional-grade stability.

The Math (Master Oil Formulation):

To hit our standardized 1 ml = 5 mg target, we calculate based on a 79.6% Live Rosin concentrate:

Total mg: 360 mg (weight) x 0.796 (potency) = 286.56 mg total THC.

Target Concentration: 5 mg per 1 ml.

Total Volume Needed: 286.56 mg ÷ 5 mg ≈ 57 ml of MCT oil.

The Terpene Bridge & Entourage Effect:

In this episode, we are leveraging the Linalool from the Hibiscus and the floral profiles of the Butterfly Pea to bridge with the Caryophyllene in our concentrate. This "Terpene Bridge" is what creates the Entourage Effect—where the botanical compounds work together to modulate the experience.

By "trapping" these delicate aromatics at 186°F, we engineer a functional, anxiolytic (anti-anxiety) effect. The result is a relaxed, social, and lucid headspace that enhances the sensory details of a meal rather than masking them.

 It moves away from "kitchen guesswork" and into Culinary Science.

1. Maximum Extraction Efficiency (The Yield)

Standard stovetop methods are inefficient; they often leave 5–10% of your active compounds trapped in the botanical "sludge" or concentrate.

The Science: By using a sustained 4-hour thermal bath at 186°F, you create enough kinetic energy to pull 98%+ of those compounds into the oil.

The Result: Your final product hits the calculated dose exactly. You aren't losing money or potency to the trash bin.

2. Absolute Homogenization (The Consistency)

In a pot on a stove, you get "hot spots" where the oil at the bottom is hotter than the top, leading to uneven potency.

The Science: Sous-vide provides total thermal stability. Because the water surrounds the vessel, every single milliliter of MCT oil is held at the exact same temperature.

The Result: Every drop of your Master Oil is identical. You eliminate the risk of one guest getting a "dud" and another getting an overdose.

3. Terpene & Profile Preservation (The Flavor & Feeling)

186°F is called the "Goldilocks" temperature for a reason.

The Science: It is high enough to facilitate a deep molecular bond between the cannabinoids and the fats in the MCT oil, but low enough that it won't scorch or "burn off" delicate aromatics.

The Result: This preserves the Entourage Effect. You keep the clean, botanical flavors of the Hibiscus and Butterfly Pea, ensuring the experience is high-quality and functional rather than tasting like burnt plant matter.

4. Molecular Stability & Shelf Life (The Durability)

Poorly made infusions often "sweat" (where the oil leaks out of the final food product) or separate over time.

The Science: The extended heat cycle "pre-conditions" the oil. It allows the infusion to form a permanent bond with emulsifiers like lecithin.

The Result: You get a professional-grade emulsion that is shelf-stable. Your sauces and oils won't separate, maintaining the look and dosage of your dish from the kitchen to the table.

The "Cannabinoid Tax": Calculating for Absolute Precision

To hit a Red Seal standard, you have to account for the "Tax" on your ingredients—specifically the Decarb Coefficient and Extraction Efficiency. If you don't calculate these, your dose will be "light."

The "Executive Chef" Formula

To get the True Milligrams on the plate, run the math like this:

Total mg = (Weight in grams x 1000) x Potency x 0.877 (Decarb) x 0.95 (Efficiency)

Applying it to 0.36g (79.6%) Live Rosin:

Raw Potential: 360 mg x 0.796 = 286.56 mg

After Decarb Tax: 286.56 x 0.877 = 251.31 mg

After Extraction Tax (95%): 251.31 x 0.95 = 238.74 mg The Result: 238.74 mg is your actual usable THC for the entire batch. To hit your 5 mg per 1 ml target, you would mix this into exactly 47.7 ml of MCT oil.

We are modernizing the industry through collaboration and correct formulations. Level up.

production/ camera /chef — krazz_chef (Kris Saccary) Follow more @krazz_chef

🎵 Music Credits:Method Man — Tical Resurrection (1994) | Raw Wu-Tang Flow (Raw 90s Hip-Hop Vault)[Cumbiastep] El Paso Del Gigante (MADØ Remix) | Dubstep Legion

Ever served an infusion to a guest who felt absolutely nothing? It’s a metabolic bottleneck. Welcome back to Take ’Em to School. Tonight, we execute a total system override using precision plant chemistry to target CB1 and CB2 receptors.

For "non-responders," a hyperactive liver enzyme called CYP2C9 aggressively destroys cannabinoids before they ever reach the bloodstream. To defeat this bottleneck, we break down two distinct pathways: the Water-in-Oil Microemulsion (Version 1) and a Pure Infused Oil Base (Version 2).

By utilizing a high-performance phospholipid surfactant and heavy LCT lipids, we force a direct Lymphatic Bypass or sublingual cellular shortcut to skip first-pass liver destruction entirely.

🧮 PRECISION DOSING CALCULATOR: Stop guessing your dose. Make sure to check out the Krazz_chef Precision Calculator link on my profile where you can find my Linktree, or head straight to the platform at krazzchef.work or https://bloom-start-shine.lovable.app/   to handle exact decarb factors and molecular metrics down to the milligram! 

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Video Production & Chef: Kris Saccary (@krazz_chef)

🔬 THE SCIENCE IN BRIEF

Version 1 (Emulsion): Uses a surfactant to fuse water-soluble elements (apigenin, gingerols, ternatins) into oil molecules for rapid-fire sublingual/mucosal absorption (15–30 mins).

Version 2 (Pure Oil): Relies strictly on fat digestion (45–90 mins). Requires heavy LCT fats to force a Lymphatic Bypass via chylomicron production in the gut.

The Plant Allies: Chamomile (apigenin) acts as a CYP2C9 liver enzyme inhibitor; Grated ginger (gingerols) accelerates gastric motility; Butterfly pea flower (ternatins) serves as an antioxidant shield against degradation.

🍳 SYSTEM 1 RECIPE: WATER-IN-OIL MICROEMULSION

Fuses water-soluble botanicals into fats for an ultra-fast, sublingual pathway. Adaptable for raw flower, hash, distillate, or extracts.

The Build:

Carrier: 240 mL (1 Cup) Avocado Oil (Heavy LCT Base)

Payload: [Insert Your Weight Here] (Scale using the 0.877 decarb factor)

Surfactant: 5 mL (1 Tsp) Liquid Sunflower Lecithin

Shield: Chamomile Flower, Hibiscus Flowers, Butterfly Pea Blossoms, and Grated Ginger

Framework: Xanthan Gum (Fluid gel stabilizer)

Steps:

Decarb: Activate flower/concentrates at 220°F–240°F until bubbles stop.

Reduce: Simmer and reduce botanicals and ginger in water; strain and set aside.

Integrate: Heat avocado oil to 60°C–65°C (140°F–150°F). Shear mix your activated payload into the oil for 3–5 minutes until uniform.

Fuse: Whisk in your sunflower lecithin and your strained botanical reduction while holding the 60°C floor to establish the microemulsion.

Lock & Blend: Vacuum seal and sous-vide at 185°F for 2 to 4 hours. Strain sediment and hit it with an immersion blender on high until completely glossy and uniform.

🍳 SYSTEM 2 RECIPE: PURE INFUSED OIL BASE

Skips the water phase entirely to focus strictly on fat digestion and automatic lymphatic system bypass.

The Build:

Carrier: 240 mL (1 Cup) Avocado Oil (Heavy LCT Base)

Payload: [Insert Your Weight Here] (Flower or concentrate scaled to your milligram target)

Surfactant: 5 mL (1 Tsp) Liquid Sunflower Lecithin

Steps:

Decarb: Activate flower/concentrates at 220°F–240°F until bubble activity stops.

Dilute: Combine activated payload directly into your avocado oil over a gentle double boiler.

Thermal Floor: Bring the oil base to 60°C–65°C (140°F–150°F). Whisk continuously for 3–5 minutes to achieve complete molecular dispersion.

Encapsulate: Add liquid sunflower lecithin while strictly holding the 60°C floor. Whisk vigorously for 2–3 minutes to secure the phospholipid capsule.

Lock & Finish: Vacuum seal the oil matrix and sous-vide at 185°F for 2 to 4 hours. Remove, strain if using flower, and run your immersion blender briefly to finish.

Dosage Instructions

1. Determine Total Batch Potency Calculate the total potency of your infusion based on the starting weight and strength of your material. Formula: (Total Weight of Cannabis in mg) x (THC Percentage) x (0.877 Decarb Factor) = Total mg of active THC

2. Practical Example If you use 7 grams of flower at 20% THC:

• Total Potency: 7,000 mg x 0.20 x 0.877 = 1,227.8 mg total active THC.

• Potency per ml: 1,227.8 mg / 240 ml (1 cup) = ~5.1 mg per ml of infusion.

3. Integration Instructions

• Measure First: Using a calibrated dropper or syringe, measure the exact amount of your finished infusion needed for your target dose.

• Uniformity: Whether using the Emulsion (System 1) or Pure Oil (System 2), ensure your final immersion blend is glossy and uniform before dosing. This prevents potency "hot spots."

• Storage: Store your finished infusion in a dark, cool place to preserve the integrity of the phospholipid capsules and active cannabinoids.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before consuming more.

• Calculated Shear: The key to these advanced systems is the immersion blending. A thorough, high-speed blend is the only way to guarantee that every milliliter of oil contains the exact concentration of active ingredients.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

🚫 AUDIO & PRODUCT DISCLAIMERS

Disclaimer: This video features a transformative creative audio mashup/overlay from "final testify.mov" for educational commentary and artistic demonstration. All rights belong to their respective owners.

Product Disclaimer: Input weights and starting material types (flower vs. extracts) vary based on your personal potency goals. Final emulsion colors and hues may vary depending on total botanical reduction density, ingredient choices, and blending shear. Maintain exact thermal baselines to protect molecular integrity.

Cannabis-Infused Pork Fat (Lard) or Beef Tallow

well in the kitchen cooking up a storm the pork belly gonna be great ,  and i was thinking why not share some infusion tips and a recipe. 

Prepare for a culinary journey unlike any other. Where the wild meets the wonderful, and every dish is a masterpiece of flavor and imagination.

follow more @krazz_chef Instagram YouTube and TikTok Kris Saccary on Facebook 🙂

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Cannabis-Infused Pork Fat (Lard) or Beef Tallow

Infusing animal fats like pork fat (lard) or beef tallow with cannabis concentrate is a fantastic way to create potent, versatile, and stable cannabis-infused products, especially for savory culinary applications. Cannabinoids are fat-soluble, meaning they readily bind to fats, making animal fats ideal carriers.

Before You Begin: Critical Considerations

1. Decarboxylation of Concentrate (If Necessary)

If your cannabis concentrate (e.g., distillate, RSO, concentrates made from decarbed flower) is already "activated," you can skip this step. However, if your concentrate is primarily THCA or CBDA (like live resin or some forms of rosin from un-decarbed flower), you must decarboxylate it first to convert these acidic cannabinoids into their active forms (THC, CBD).

How to Decarb Concentrate:

Spread a thin layer of your concentrate evenly on parchment paper placed on a baking sheet.

Preheat your oven to a low temperature of 240-250°F (115-121°C).

Bake for 20-40 minutes, or until the bubbling subsides. The exact time depends on the concentrate's consistency. Watch it carefully to avoid burning.

2. Potency Calculation (Crucial for Consistent Dosing)

Knowing the potency of your final product ensures safe and effective dosing.

Know your concentrate's potency: Concentrates usually have a percentage of total cannabinoids listed (e.g., 70% THC, 85% CBD).

Determine desired potency per serving: Decide how many milligrams of THC/CBD you want in each teaspoon or tablespoon of your infused fat.

Use an online calculator: Many cannabis edibles websites offer calculators where you input the concentrate's potency, the amount of concentrate, and the volume of fat to estimate the potency per serving.

Example: If you have 1 gram (1000mg) of 80% THC concentrate, you have 800mg of THC. If you infuse that into 1 cup (240mL) of fat, you can then calculate the milligrams per tablespoon or teaspoon.

Method 1: Direct Infusion (Ideal for Most Concentrates)

This is the simplest and most common method for infusing cannabis concentrates into animal fats.

Yields: Varies by fat volume

Prep time: 5-10 minutes

Infusion time: 1-4 hours

Cooling time: 2-4 hours

Ingredients

High-Quality Rendered Animal Fat: Pork Fat (Lard) or Beef Tallow (amount will depend on desired potency)

Decarboxylated Cannabis Concentrate: (e.g., distillate, RSO, BHO, shatter, wax, rosin)

Optional: 1/2 teaspoon Lecithin (sunflower or soy) per cup of fat, as an emulsifier to potentially improve bioavailability and prevent separation.

Equipment

Double boiler, slow cooker, or a saucepan with precise temperature control

Heat-safe glass jar (e.g., Mason jar) or silicone container

Spatula or stirring utensil

Digital Probe Thermometer (highly recommended for accuracy)

Airtight storage container(s) for the finished product use edible calculator to find correct dosage . 

Dosage Instructions

1. Determine Total Batch Potency Calculate your total THC content based on the potency of your concentrate (typically listed as a percentage) and the total volume of fat used. Formula: (Total Weight of Concentrate in mg) x (THC Percentage) = Total mg of active THC per batch.

2. Practical Example If you use 1 gram (1,000 mg) of concentrate at 80% THC infused into 1 cup (16 tablespoons) of rendered fat:

• Total Batch Potency: 1,000 mg x 0.80 = 800 mg total THC.

• Per Tablespoon: 800 mg / 16 tablespoons = 50 mg per tablespoon.

3. Integration Instructions

• Temperature Control: When melting your fat and incorporating the concentrate, use a double boiler or low heat. Do not exceed 240°F (115°C) to prevent degrading your cannabinoids.

• Emulsification: Add the lecithin if using, and whisk the concentrate into the warm fat for at least 3-5 minutes to ensure a perfectly homogeneous mixture.

• Uniformity: Animal fats solidify at room temperature. For consistent dosing, you must ensure the mixture is completely uniform before it cools and hardens, otherwise, you may end up with potency pockets.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before consuming more.

• Storage & Safety: Store your infused fat in an airtight container in the refrigerator to maintain freshness. Treat this infused fat as a dedicated culinary ingredient—keep it labeled clearly and do not cross-contaminate with non-infused kitchen supplies. If using this fat for high-heat frying, be aware that excessive heat can degrade the cannabinoids; use responsibly.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Unleash Precision: Craft Elevated Afghan Hash Infusions!

Tired of cannabis cuisine being an afterthought? Krazz_Chef is redefining the edible experience, transforming it into a sophisticated art form. We dive deep into the art of transforming cannabis into culinary gold with the ultimate sous vide method for hash-infused MCT oil. At Krazz_Chef, we're particularly drawn to the rich history and unique characteristics of Afghan hash, making it a cornerstone of our themed creations.

Ready to create a versatile, high-quality cannabis infusion perfect for edibles or tinctures? Or perhaps elevate your daily ritual by transforming your infused oil into a luxurious, warm beverage enhancer? This recipe highlights our precise, low-odor, and incredibly effective sous vide technique, and shows you how to make delightful infused honey.

Recipe: Sous Vide Afghan Hash-Infused MCT Oil & Honey for Hot Drinks

Part 1: Sous Vide Afghan Hash-Infused MCT Oil – The Potent Elixir

Sous vide offers unparalleled control for optimal decarboxylation & infusion, preserving delicate compounds. Perfect for Afghan hash.

What You'll Need:

Afghan Hash: 1 gram (adjust to desired potency). Our choice of Afghan hash aligns with the rich Krazz_Chef theme.

MCT Oil: 100ml

Container for Infusion: Food-safe vacuum sealable bag (Cryovac recommended).

Double Boiler Setup.

Whisk/Spatula.

Sous Vide Immersion Circulator.

Large Pot/Water Bath.

Optional: Fine-mesh strainer/cheesecloth.

Instructions:

Prepare Hash: Flatten Afghan hash thinly, then crumble into small, even pieces for even decarboxylation.

Initial Combine (Double Boiler): In a double boiler, gently whisk crumbled hash and 100ml MCT oil for 5-10 mins. This warms the oil and helps distribute the hash evenly. Don't worry if it's not fully absorbed; sous vide will finish it.

Transfer to Bag: Pour mixture into a vacuum sealable bag. Seal, removing as much air as possible. (Use water displacement method if no vacuum sealer).

Set Sous Vide: Fill pot with water. Set circulator to 185°F (85°C). Allow to reach temp. This temperature provides controlled decarb and thorough infusion, preserving terpenes.

Sous Vide Process: Submerge sealed bag. Cook for 2 to 4 hours (3-4 hours recommended for robust decarb/infusion).

Cool & Strain: Remove bag, cool to room temp. Open. Strain oil through a fine-mesh strainer (lined with cheesecloth if desired) to separate solids. Gently press solids.

Storage: Store infused MCT oil in an airtight container in a cool, dark place for several months.

Dosage is Key: Start with a very small dose (e.g., 1/4 teaspoon) and wait 1-2 hours to gauge effects.

Part 2: Afghan Hash-Infused Honey for Hot Drinks – The Golden Brew Booster

Transform your infused MCT oil into a delicious, dissolvable honey for hot beverages, maintaining our sophisticated Afghan theme.

What You'll Need:

Afghan Hash-Infused MCT Oil: 1 part (e.g., 2 tbsp)

Honey: 3 parts (e.g., 6 tbsp)

Soy Lecithin (Liquid or Granulated): 1/2 tsp per 2 tbsp infused oil (emulsifier)

Double Boiler Setup.

Whisk/Spatula.

Airtight Jar/Container.

Instructions:

Set Double Boiler: Fill bottom pot with water, bring to gentle simmer.

Combine: In top bowl, combine infused MCT oil, honey, and soy lecithin.

Gently Heat & Whisk: Place bowl over simmering water. Whisk continuously for 10-15 mins until smooth and homogenous. Do not boil.

Cool & Store: Remove, cool to room temp. Transfer to airtight jar.

Enjoy: Stir desired amount into hot beverages. Start small, adjust to taste/dose.

Storage: Store at room temperature for several months.

Ready to experiment with your culinary cannabis creations? Share your results with us!

Production:

Camera: @krazz_chef

Chef: @krazz_chef

Music: Afghan Pashto Boombap Chill Beat - "Rubab 1" by Ahimsaz - Beats & Music

Follow @Krazz_Chef and discover the authentic flavors of this extraordinary heritage!

Dosage Instructions

1. Determine Total Batch Potency Because hash potency varies, you must first calculate the total mg of THC in your 1 gram of hash. Formula: (Total Weight of Hash in mg) x (THC Percentage of Hash) = Total mg of active THC.

2. Practical Example If your 1 gram (1,000 mg) of Afghan Hash is 40% THC:

• Total Batch Potency: 1,000 mg x 0.40 = 400 mg total THC.

• Infusion Potency: 400 mg / 100 ml MCT oil = 4 mg per ml of oil.

3. Integration & Honey Dosing

• Oil Dosage: Once strained, your oil is 4 mg/ml. If you use 1 ml, you get a 4 mg dose.

• Honey Dilution: When mixing 1 part infused oil with 3 parts honey, the total potency remains the same, but it is now spread across a larger volume.

  • Example: If you mix 2 tbsp (30 ml) of your 4 mg/ml oil with 6 tbsp honey, you have 120 mg of THC in that honey mixture.

  • Dosing the Honey: Divide the total mg (120 mg) by the number of servings or spoonfuls you intend to use.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose and wait for full effects (especially with sublingual absorption) before consuming more.

• Emulsification: When making the infused honey, whisk the lecithin and oil into the honey thoroughly. Because oil and honey naturally separate, store in an airtight jar and give it a quick stir before each use to ensure your dose remains consistent.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

use edible calculator to deterine dose 

#KrazzChef #CannabisCuisine #SousVide #HashOil #InfusedHoney #CannabisRecipes #ElevatedEdibles #HomemadeEdibles #CannabisCooking #FineCannabis #MCTOil #CannabisCommunity #CannaChef #DIYEdibles #AfghanHash #ThemedCuisine #AfghanInspired 

The Sous Vide Secret: Crafting Perfect Cannabis Oil! 🌿for olive or finishing oils.

Are you tired of inconsistent edibles? The secret to creating clean, potent, and terpene-rich cannabis oil lies in sous vide precision! This method guarantees perfect decarboxylation every time.

production camera chef - kris saccary @krazz_chef

- music- Broken Machine Loop - HipHop / Media HD Music

Follow this method for accurate dosing and amazing flavor!

Phase 1: Decarboxylation (Activation)

Grind your flower/trim (not too fine!) for even activation (THCA to THC).

Place product in a Cryovac food-safe bag. Vacuum seal, double-bag, and seal airtight.

Sous Vide: Pop in bath at 203°F (95°C) for 90 minutes. This preserves those precious terpenes!

Phase 2: Infusion

Transfer decarbed product to a new bag. Pour in your oil, calculated for accurate dosage.

Seal shut (no air helps!) and double-bag it again.

Sous Vide: Set bath to 185°F (85°C) for 4 hours. Relax, rest, don't worry—the sous vide is doing the work!

Once done, strain in a cheesecloth or coffee filter for a refined finishing oil. Enjoy!

⚠️ Safety & Dosage

Accurate dosing is critical. Use these resources to estimate your final potency:

Sous Vide Cannabis Oil: Precision Dosing Protocol

To achieve professional-grade consistency with flower infusions, you must account for the efficiency of the plant material extraction. Use this protocol to ensure every milliliter of your finishing oil is accurately dosed.

The Flower-to-Oil Formula

Use these variables to calculate your total batch potency:

W = Weight of Flower (grams)

P = Potency of flower (e.g., 20% = 0.20)

0.877 = Decarb Coefficient (Standard constant)

0.85 = Infusion Efficiency (Standard sous vide extraction factor)

The Master Formula:

Total mg THC in Oil = (W * 1000) * P * 0.877 * 0.85

Step-by-Step Calculation Guide

Raw Mass: Multiply your grams of flower by 1000 to get milligrams.

Potential THC: Multiply that result by your strain’s potency percentage.

Activation: Multiply by 0.877 to account for mass loss during decarboxylation.

Extraction: Multiply by 0.85 to account for the efficiency of the sous vide process.

Final Dosage: Divide the Total mg THC by your Total Volume of Oil (ml) to get your mg/ml potency.

Practical Example (10g at 20% Potency in 250ml Oil)

Raw Mass: 10g * 1000 = 10,000mg

Potential THC: 10,000mg * 0.20 = 2,000mg

After Decarb: 2,000mg * 0.877 = 1,754mg

After Infusion: 1,754mg * 0.85 = 1,491mg Total THC in the batch.

Dosage per ml: 1,491mg / 250ml = 5.96mg per ml.

Chef’s Tips for Success

Oil Selection: Olive oil is chemically delicate. Store finished infusions in dark, amber glass bottles in a cool, dark place (or the refrigerator) to prevent oxidation and rancidity.

Filter Efficiency: Use a fine-mesh cheesecloth followed by a coffee filter to remove all particulate matter. Residual plant matter will continue to degrade the flavor of your finishing oil over time.

Consistency: For high-volume service, always use a graduated cylinder to measure your oil volume before and after infusion to account for any oil absorbed by the plant material.

For future batches, keep these calculations in the Pride Precision App to quickly adjust your infusion ratios based on different flower potencies.

THCA Diamond Infused Flour

"From concentrate to culinary magic! Learn how to transform THCA diamonds into an infused flour that opens up a world of possibilities." 

Stop guessing your edible dosage! We're making powerful THCA diamond flour – and huge thanks to J.Trix for the epic breakdancing inspiration!"   

music -Joey Valence & Brae w/ Logic - TANAKA 2 

camera- Krazz/ Dalton Werner 

Production/chef ‪@Krazz_chef‬ Kris Saccary 

Shout out to J-Trix for the breakdancing vids from the stickybuds  show 

THCA Diamond Infused Flour

This recipe allows you to create a versatile, potent, and accurately dosed THCA-infused flour. Remember to use the decarboxylation calculator linked below to ensure proper dosage for your needs.

Ingredients

3 tablespoons MCT powder

1 gram THCA diamond concentrate

4 cups all-purpose flour

Equipment

Oven-safe dish or baking sheet

Whisk

Fine-mesh sieve (optional, for sifting)

Airtight container for storage

Instructions

Decarboxylate the Concentrate: Preheat your oven to 220°F (105°C). In an oven-safe dish, thoroughly mix the MCT powder with the THCA diamond concentrate. Bake for 30 to 45 minutes. The exact time may vary based on your concentrate and desired activation; refer to a decarboxylation calculator for precision.

Cool and Combine: Once baked, allow the MCT-concentrate mixture to cool completely. This is crucial for even distribution.

First Flour Incorporation: In a large bowl, add the cooled MCT mixture. Gradually whisk in 2 cups of all-purpose flour until thoroughly combined and no clumps remain. This step ensures the concentrate is evenly dispersed.

Final Flour Integration: Add the remaining 2 cups of all-purpose flour to the mixture and whisk until fully incorporated.

Sift and Store: For the smoothest consistency, sift the infused flour through a fine-mesh sieve. Store the finished THCA-infused flour in an airtight container in a cool, dark place.

Dosage Instructions

1. Determine Total Batch Potency To calculate the total active THC, you must account for the decarboxylation conversion (THCA to THC). Formula: (Weight of THCA Diamonds in mg) x (0.877 Conversion Factor) = Total mg of active THC per batch.

2. Practical Example If you use 1 gram (1,000 mg) of THCA diamonds infused into 4 cups (64 tablespoons) of flour:

• Total Batch Potency: 1,000 mg x 0.877 = 877 mg total active THC.

• Per Tablespoon: 877 mg / 64 tablespoons = ~13.7 mg per tablespoon of infused flour.

3. Integration Instructions

• Decarb Precision: Ensure the MCT powder and diamonds are mixed thoroughly before baking. The MCT powder acts as the lipid carrier, so an even mix here is essential for potency consistency.

• Sifting for Safety: Once the infused mixture is combined with the full 4 cups of flour, sift the entire batch. This breaks up any concentrated "clumps" and ensures the infused MCT powder is distributed perfectly throughout the flour.

• Storage: Keep your infused flour in an airtight container in a cool, dark place. Label the container clearly with the potency (e.g., "13.7mg per tbsp") so you always know your dosing baseline.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before consuming more.

• Mixing: When using this flour in baking (cakes, cookies, or bread), ensure your batter is mixed well. Since the infusion is bound to the MCT powder, which is bound to the flour, even mixing ensures every muffin or cookie has a predictable amount of active THC.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Important Dosage Note: use dosage calculator to dose correctly 

Preparation: Decarboxylation

• Decarb: Preheat your oven to 220°F–240°F.

• Heat: Place your extract (such as live rosin caviar) in a heat-safe container and bake for 30 minutes to 1 hour, or until the bubbles stop forming completely.

Infusion Process

• Set up: Prepare a double boiler by placing a metal mixing bowl over a pot of simmering water.

• Combine: Add the following ingredients into the mixing bowl:

  • 2 tablespoons of honey

  • 2 tablespoons of food-grade vegetable glycerin

  • Your decarbed concentrate

• Dilute: Whisk the mixture continuously over the double boiler until the concentrate is fully diluted.

• Emulsify: Add in your soy lecithin and whisk vigorously until the mixture is fully emulsified.

• Cool & Dose: Allow the honey to cool, then weigh out your portion and determine your final dose using the edible calculator tab.

Here is the clean, copy-paste-ready dosing guide for your Honey & Glycerin Infusion.

Dosage Instructions

1. Determine Total Batch Potency Calculate your total active THC by accounting for the concentrate potency and the conversion factor during decarboxylation. Formula: (Total Weight of Concentrate in mg) x (THC Percentage) x (0.877 Conversion Factor) = Total mg of active THC.

2. Practical Example If you use 1 gram (1,000 mg) of concentrate at 80% THC:

• Total Active Potency: 1,000 mg x 0.80 x 0.877 = ~701.6 mg total active THC.

• Per Serving: If your final yield is approximately 4 tablespoons, your potency is ~175 mg per tablespoon.

3. Integration Instructions

• Homogeneity is Critical: You are mixing oil-based concentrate with honey and glycerin. The soy lecithin acts as the vital bridge here—whisk it vigorously until the mixture is completely glossy and uniform. If the mixture separates, the potency will be uneven.

• Double Boiler Control: Keep the water simmering, not boiling. Excessive heat during the final emulsification phase can cause the sugars in the honey to crystalize or the cannabinoids to degrade.

• Measurement: Because honey and glycerin are viscous, use a warm measuring spoon or a scale to divide your portions accurately.

Tips for Consistency

• Start Low, Go Slow: This is a potent delivery method. If you are serving this in hot drinks or directly, start with a very small amount (e.g., 1/4 teaspoon) to gauge the effect before increasing.

• Storage: Store in a clean, airtight glass jar. Because this mixture contains natural honey, keep it out of direct sunlight and in a cool, dry place to prevent separation over time. If it settles, give the jar a gentle stir before each use.

The Secret to the Perfect Infusion 🍯💨

​Stop dealing with oily separation and ruined textures. The secret to a professional-grade infusion isn't just the heat—it’s the Honey and Vegetable Glycerin base. This combination creates a molecular bond that holds your concentrate in suspension, meaning no "oil bleed" in your edibles and a base that stirs perfectly into any drink. Here is how you master the emulsion.

​

The Recipes

​1. The Quick Emulsion (Whisk & Go)

​Ingredients: Decarb concentrate of choice (weighed for dosage), 

2 tbsp Honey, 

2 tbsp Food Grade Vegetable Glycerin,

 Soy Lecithin.

​

Method: Combine honey and glycerin in a double boiler.

 Add concentrate and whisk until diluted. 

Add lecithin and whisk vigorously while still over the heat until the mixture is completely uniform and emulsified.

​

2. The Long-Fuse Molecular Infusion (Sous Vide)

​Ingredients: Decarb concentrate of choice, 

120 mL Honey, 

60 mL Vegetable Glycerin, 

Soy Lecithin.

​

The Science: This is a Molecular Infusion designed for maximum Terpene Retention. By maintaining a steady 157°F, we achieve a massive reduction in vital terpene loss that usually occurs with traditional high-heat stovetop methods. This preserves the flavor profile and the entourage effect of your specific concentrate.

​

Method:

​Blend honey and glycerin in a double boiler and whisk in your concentrate.

​

Transfer to a sealed jar/bag and sous vide at 157°F for 1 hour.

​

The Agitation: Remove and shake thoroughly. This forces the molecules to redistribute, ensuring every drop of honey is saturated with the active compounds.

​

The Finish: Return to the bath for 1 more hour at 157°F to lock in the infusion without degrading the delicate aromatics.

​

Dosage Instructions

1. Determine Total Batch Potency To ensure accurate dosing, you must calculate the total mg of THC across the final volume of the honey/glycerin mixture. Formula: (Total Weight of Concentrate in mg) x (THC Percentage) = Total mg of active THC per batch.

2. Practical Example If you use 1 gram (1,000 mg) of concentrate at 80% THC:

• Total Batch Potency: 1,000 mg x 0.80 = 800 mg total active THC.

• Potency per ml: If your total volume of honey and glycerin combined is roughly 180 ml (approx. 3/4 cup), then: 800 mg / 180 ml = ~4.4 mg per ml.

3. Integration Instructions

• The Lecithin Factor: Soy lecithin is non-negotiable for this emulsion. It acts as the "molecular glue" that holds the oil-based concentrate in suspension with the water-based honey/glycerin. Ensure you whisk vigorously while the mixture is heated to secure this bond.

• For the Molecular Infusion (Sous Vide): After the first hour at 157°F, the agitation step is critical. Shake the jar vigorously to ensure the molecules redistribute. The second hour at 157°F is the "lock-in" phase that ensures stability and aromatics preservation.

• Uniformity: Even with an emulsion, these ingredients are viscous. Always store in an airtight glass jar and give it a quick stir before each use to guarantee that every spoonful contains the exact same concentration.

Tips for Consistency

• Start Low, Go Slow: This base is designed for high bioavailability. Because it is meant to dissolve quickly into drinks, the onset may be faster than standard oil-based edibles. Start with a smaller dose than usual to gauge your tolerance.

• Thermal Control: Whether using the Quick Emulsion or Molecular Infusion, never exceed the recommended heat. 157°F is the sweet spot for preserving terpenes while ensuring the concentrate blends smoothly into the honey base. Exceeding this can lead to terpene evaporation and degrade the flavor profile.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

​Follow the journey at @Krazz_chef

production, camera, chef - Kris saccary ‪@Krazz_chef‬ 

music - Firestarter -The Prodigy

​I do not own the music used in this video. All rights belong to the original owner/creator.

Prepare for an exquisite experience as we transform humble ingredients into a cannabis-infused masterpiece. This isn't just ice cream; it's a meticulously crafted Crème Anglaise delight, infused with the potent allure of live rosin terp caviar and the sweet embrace of honey. Elevate your dessert game to an art form!

Follow more @Krazz_chef  

production, camera, chef @Krazz_chef  

Music - ce Cream Truck Song Trap Remix (Prod. ColorLess)

Live Rosin Terp Caviar Infused Crème Anglaise Ice Cream

(Ice Cream Maker Required)

Yields: Approx. 1 quart (4-6 servings)

Potency: Variable (dependant on rosin)

Important Considerations:

Decarboxylation: Live rosin usually needs to be decarbed (200-240°F for 25-40 min) for psychoactive effects.

Potency Calculation: Know your rosin's THC/CBD %. Start with a low dose (5-10mg THC/serving) and be patient.

Tempering Eggs: Crucial for a smooth crème anglaise; avoid scrambling.

Chilling Time: Base needs thorough chilling (ideally overnight) before churning.

Ingredients:

Cannabis Infusion:

Decarbed Live Rosin Terp Caviar (e.g., 0.1-0.5g)

1-2 tbsp honey

1/2 - 1 tsp powdered soy lecithin

1-2 tbsp vegetable glycerin (optional)

Crème Anglaise Base:

2 cups heavy whipping cream

1 cup whole milk

1/2 cup granulated sugar

6 large egg yolks

1 tbsp vanilla extract (or 1 vanilla bean)

Pinch of salt

Equipment: Small/medium saucepans, whisk, sieve, spatula, ice bath, bowls, ice cream maker.

Instructions:

Decarb Rosin: (If needed) Heat rosin in an airtight container at 220-240°F (104-115°C) for 25-40 min until bubbling subsides. Cool.

Prepare Cannabis Infusion: Gently warm decarbed rosin, honey, and optional glycerin in a small pan over low heat. Stir until rosin dissolves. Remove from heat, then gradually whisk in powdered soy lecithin until smooth and emulsified use an immersion blender for 1 min if desired. Set aside.

Prepare Crème Anglaise Base:

Heat cream, milk, and half the sugar and vanilla bean if using in a saucepan until simmering gently. Remove from heat.

Whisk egg yolks with remaining sugar in a large bowl until pale.

Temper Eggs: Slowly drizzle 1/2 cup hot cream mixture into egg yolks, whisking constantly. Pour tempered yolks back into the saucepan with remaining hot cream, whisking.

Cook Crème Anglaise: Return to medium-low heat. Stir constantly until mixture thickens coats back of spoon, 170-175°F/77-79°C. Do not boil. Remove, stir in vanilla extract (if not using bean) and salt.

Infuse Base: While warm, add the prepared cannabis infusion to the crème anglaise. Whisk thoroughly for several minutes to ensure even distribution.

Chill Base: Strain infused crème anglaise through a fine-mesh sieve into a bowl set over an ice bath. Stir until completely chilled 70°F/21°C. Cover surface with plastic wrap and refrigerate 4+ hours, ideally overnight.

Churn Ice Cream: Pour chilled base into your ice cream maker. Churn per manufacturer's instructions (20-30 min) until soft-serve consistency.

Freeze for Hardening: Transfer to an airtight freezer-safe container. Press parchment/plastic wrap onto surface. Freeze 2-4 hours until firm.

Serving & Storage: Soften slightly before scooping. Stores in freezer for 2-3 weeks.

#CannabisCuisine #InfusedIceCream #LiveRosin #TerpCaviar #GourmetEdibles #KrazzChefCreations #CrèmeAnglaise #ElevatedDessert #EdibleArt #HoneyInfused #LecithinMagic #HomemadeTreats #CannabisChef #BCBud #DessertGoals

Here is the clean, copy-paste-ready dosing guide for your Live Rosin Terp Caviar Infused Crème Anglaise Ice Cream.

Dosage Instructions

1. Determine Total Batch Potency

Because Live Rosin Terp Caviar is high in THCA, you must account for the conversion factor during decarboxylation to determine your active THC content.

Formula:

$$Total \text{ } mg \text{ } THC = (\text{Weight of Rosin in mg}) \times (\text{THC Percentage}) \times 0.877$$

2. Practical Example

If you use 0.5g (500 mg) of Live Rosin at 75% THC:

• Total Potency: $500 \text{ mg} \times 0.75 \times 0.877 \approx 329 \text{ mg}$ total active THC.

• Per Serving: If the batch yields 6 servings, $329 \text{ mg} / 6 \approx 54.8 \text{ mg}$ per serving.

3. Integration Instructions

• Emulsification: You are combining a concentrated oil-based infusion into a dairy-based custard. After adding the cannabis infusion to the warm Crème Anglaise, use an immersion blender for 60 seconds. This is critical to ensure the lecithin binds the cannabis fats to the dairy fats, preventing separation during the churning process.

• Thermal Protection: Add the cannabis infusion to the Crème Anglaise after removing it from the heat but while it is still warm. This protects the delicate terpene profile of the Live Rosin while ensuring the mixture is fluid enough to whisk effectively.

• Even Distribution: Crème Anglaise is thick; whisk continuously for 2–3 minutes after adding the infusion to ensure every part of the custard is equally potent before moving to the cooling/chilling stage.

Tips for Consistency

• The Churning Factor: The ice cream maker provides one final round of mechanical mixing. If your base is properly emulsified, the final churn will guarantee a perfectly consistent dose in every scoop.

• Labeling: Since this is a frozen dessert that may stay in the freezer for 2–3 weeks, clearly label the container with the date and the mg per serving to ensure guests are aware of the potency.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Use edible calculator to  calculate dose

Crispy, Infused Churros: Your Next Dessert Obsession! 🔥

Follow @krazz_chef for more culinary adventures and elevated treats!

Camera production and chef @krazz_chef 

MUSIC- Sport Mexican Latin Trap by Infraction [No Copyright Music] / Mexico Beat

🤔 I'm fried golden, dusted with bliss, a sweet spiral with a secret kiss. What am I? 🤔

Infused Churros (Dough)

Ingredients:

1 cup (250ml) water

2 tablespoons granulated sugar (for dough)

Pinch of salt

Choose ONE of the following for infusion:

1/3 cup Cannabis-Infused Coconut Oil

2 tablespoons Concentrate-Infused MCT Oil

(If using the 2 tablespoons of Concentrate-Infused MCT Oil, you will need to supplement with an additional 1/4 cup + 2 tablespoons of regular coconut oil or butter to reach the total fat content needed for the churro dough consistency.)

1 cup (125g) all-purpose flour

1 large egg

Vegetable oil or canola oil, for frying

For Cinnamon Sugar Coating:

1/2 cup (100g) granulated sugar

1 teaspoon ground cinnamon

Equipment:

Medium saucepan

Piping bag with a large star tip (like Ateco 827 or 829)

Deep pot or Dutch oven for frying

Slotted spoon or spider

Paper towel-lined plate

Instructions:

Make the Dough: In a medium saucepan, combine water, 2 tablespoons sugar, salt, and your chosen infused oil (plus any supplemental regular oil/butter if you are using the MCT oil option). Bring to a simmer  over medium heat.

Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

Transfer the dough to a bowl and let it cool for 5-10 minutes. It should still be warm but not hot enough to cook the egg.

Add the egg to the cooled dough. Mix vigorously (you can use a stand mixer with a paddle attachment for ease) until the egg is fully incorporated and the dough is smooth and uniform. This may take a few minutes and look like it won't come together at first, but keep mixing.

Prepare for Frying: In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature; maintaining a consistent temperature is key for evenly cooked churros.

Pipe and Fry: Fill a piping bag fitted with a large star tip with the churro dough. Carefully pipe 4-6 inch strips of dough directly into the hot oil. Do not overcrowd the pot; fry in batches. Use kitchen shears or a knife to cut the dough from the piping bag.

Fry for 2-4 minutes per side, or until golden brown and cooked through. They should be crisp on the outside.

Drain and Coat: Using a slotted spoon or spider, transfer the fried churros to a paper towel-lined plate to drain excess oil.

In a shallow dish, combine the 1/2 cup sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

For the recipe to make your Cannabis-Infused Coconut Oil or Concentrate-Infused MCT Oil, please visit my YouTube channel: @krazz_chef

Churro Dosage Calculation Example

If your recipe calls for 30 ml of your master infusion and you yield 20 churros, follow this calculation:

• Step 1 (Total Batch Potency): 30 ml × 10 mg/ml = 300 mg of total THC in the batch.

• Step 2 (Dose per Serving): 300 mg ÷ 20 servings = 15 mg per churro.

Pro-Tips for Consistency

• The "2 Gram" Standard: Since your master infusion is formulated at 10 mg/ml, always track your extraction efficiency to ensure that specific potency remains accurate throughout the infusion process.

• Batch Yield: Track your final yield numbers strictly. If your recipe yield changes—for example, from 20 pieces to 25—you must recalculate the dose per serving to maintain your 15 mg target.

• Rounding: Always round down to the nearest whole number for your labels to ensure consumer safety and regulatory compliance.

use edible calctor to dose correctly    Contamination: The frying oil will become saturated with cannabinoids. Do not reuse this frying oil for other cooking. Discard the oil responsibly after use to avoid cross-contamination and ensure safety 

#InfusedChurros #ChurroRecipe #EdibleDelights #SweetTreats #HomemadeChurros #DessertGoals #CinnamonSugar #BakingWithLove #RecipeShare #GourmetEdibles #CannaCuisine #KrazzChef

#Foodie #DessertLover #HomeCooking #RecipeOfTheDay #Delicious #SweetTooth #Foodstagram #InstaFood #Yummy #MustTry #FoodTrend #ViralFood #TreatYourself #ComfortFood #SnackAttack #PartyFood #BakeFromScratch  #foodie #diy #recipe #foodie 

Be My Valentine (Brownie) Recipe

Creator: Kris Saccary (@krazz_chef)

Ingredients

• 1 cup infused butter or oil

• 2 cups white sugar

• 4 large eggs

• 2 tbsp vanilla extract

• 2/3 cup unsweetened cocoa powder

• 1 cup all-purpose flour

• 1/2 tsp salt

• 1/2 tsp baking powder

Ganache (Optional)

• 1:1 ratio of heavy cream to chocolate (e.g., 1/2 cup cream to 1/2 cup chocolate)

Instructions

1. Prep: Preheat oven to 350°F. Grease a pan or line it with parchment paper.

2. Mix Wet: Melt the butter or oil. Stir in the sugar, eggs, and vanilla until well combined.

3. Combine: Beat in the dry ingredients (cocoa powder, flour, salt, baking powder) until smooth.

4. Bake: Pour into the prepared pan. Bake until the top is dry and the edges have pulled away from the sides.

5. Ganache: Chop chocolate finely. Heat the cream (do not boil), then pour over chocolate. Whisk until smooth and cool to just above or below 40°C.

6. Finish: Pour the cooled ganache over the brownies. Serve warm or refrigerate until completely cool.

Dosing Instructions

Please check out the edible calculator tab to dose correctly.

1. Determine Total Batch Potency Use your master infusion standard (10 mg/ml). Determine how many portions you are cutting the brownie into and your desired dose per piece.

• Formula: (Desired mg per brownie) x (Total number of brownies) = Total mg required in batch.

• Conversion: (Total mg required) / 10 mg/ml = Total ml of master infusion to add to your 1 cup of oil/butter base.

2. Practical Example If you are cutting the brownie pan into 16 squares and want each to have 10 mg of THC:

• Total Batch Potency: 16 brownies x 10 mg = 160 mg total.

• Infusion Needed: 160 mg / 10 mg/ml = 16 ml of your master infusion.

• Note: If your recipe calls for 1 cup (236 ml) of total fat, use 16 ml of infused oil and 220 ml of regular non-infused oil/butter to complete the cup.

3. Integration Instructions

• Mixing: When melting your fat source (butter or oil) for the recipe, combine your calculated amount of master infusion with your regular (non-infused) fat. Whisk thoroughly to ensure even distribution throughout the brownie batter.

• Uniformity: Ensure the batter is mixed well before pouring into the pan to prevent potency "hot spots."

• Labeling: Once the brownies are baked, cut them into equal sizes to ensure every portion maintains the intended dose.

Stop buying mochi ice cream and start making this delightfully soft, chewy, and perfect homemade version with your favorite ice cream inside!

Video Production Chef: Kris Saccary (@krazz_chef)

Check out the Krazz Ice Cream video on YouTube for an infused 420 ice cream recipe.

Music: StereojamMusic

Soundcloud:   / stereojammusic  

Licensed with CC BY 3.0: https://bit.ly/3lRe7XD

Promoted by: Sana Bibliothecam

This recipe guides you through making homemade mochi ice cream with a soft, chewy wrapper. It uses either shiratamako or mochiko (both types of sweet rice flour) and can be cooked in a microwave or a steamer. The entire process takes about 30 minutes of active time but requires at least 4 hours of chilling and freezing.

Ingredients

¾ cup shiratamako (or ¾ cup mochiko)

¾ cup water

¼ cup sugar

½ cup potato starch or cornstarch

Ice cream of your choice

Note: The sugar is essential for a soft, pliable mochi wrapper.

Equipment

12 aluminum or silicone cupcake liners

Medium cookie scoop

Rolling pin

3.5-inch (9 cm) round cookie cutter or a similar-sized bowl/cup

Parchment paper

Pastry brush

Plastic wrap

Instructions

1. Prepare the Ice Cream

Use a cookie scoop to portion out your ice cream into the cupcake liners. Place them in the freezer immediately for at least a few hours, or until completely frozen solid.

2. Make the Mochi Dough

In a medium bowl, whisk together the shiratamako (or mochiko) and water. Stir in the sugar until fully combined.

3. Cook the Mochi

Microwave Method: Loosely cover the bowl with plastic wrap. Microwave on high (1000W) for 1 minute. Stir with a wet rubber spatula, re-cover, and cook for another minute. Stir again, and cook for a final 30 seconds. The mochi should turn from opaque white to slightly translucent.

Steaming Method: Line a steamer lid with a towel to prevent condensation from dripping. Place the bowl in the steamer basket and steam for 15 minutes. Halfway through, stir the mochi with a wet rubber spatula and continue steaming. The final mochi should be slightly translucent.

4. Form the Mochi Wrappers

Cover your work surface with parchment paper and dust it generously with potato starch or cornstarch. Transfer the cooked mochi onto the prepared surface. Sprinkle more starch on top to prevent sticking. Once the mochi is cool enough to handle, use a rolling pin to flatten it into a thin, ⅛-inch (3 mm) layer.

Transfer the mochi (still on the parchment paper) to a large baking sheet and refrigerate for 15 minutes to set.

5. Cut and Store the Wrappers

Remove the mochi from the fridge and use your cookie cutter to cut out 7-8 circles. Gently brush off the excess starch with a pastry brush. If any spots are sticky, add a little more starch before brushing.

To keep them from sticking, lay a sheet of plastic wrap on a plate, then place a mochi circle on top, and another sheet of plastic wrap over that. Repeat for all the wrappers. You can re-roll any leftover dough to make more circles.

6. Assemble the Mochi Ice Cream

Working quickly, place one mochi wrapper on a sheet of plastic wrap. Place a frozen scoop of ice cream in the center. Pinch the edges of the mochi wrapper together to seal the ice cream inside. If the mochi becomes sticky, dust your fingers with a little more starch.

Twist the plastic wrap around the mochi to create a tight ball. Place each mochi ice cream ball into a cupcake liner to help it hold its shape. Repeat the process, working on one mochi at a time to keep the ice cream frozen.

7. Freeze and Serve

Freeze the assembled mochi ice cream balls for at least 2-3 hours. When you’re ready to serve, let them sit at room temperature for a few minutes to soften slightly.

To infuse this recipe, always integrate your master infusion directly into the ice cream base. Please check out the edible calculator tab to dose correctly.

1. Determine Total Batch Potency Use your master infusion standard (10 mg/ml). Determine how many mochi balls you intend to make and your desired dose per piece.

• Formula: (Desired mg per mochi) x (Total number of mochi) = Total mg required in batch.

• Conversion: (Total mg required) / 10 mg/ml = Total ml of master infusion to add to ice cream.

2. Practical Example If you are making 12 mochi balls and want each to have 10 mg of THC:

• Total Batch Potency: 12 mochi x 10 mg = 120 mg total.

• Infusion Needed: 120 mg / 10 mg/ml = 12 ml of your master infusion.

3. Integration Instructions

• Whisking: Ensure your ice cream base is soft or slightly melted before adding the infusion. Whisk the master infusion into the ice cream thoroughly to ensure consistent distribution. If you do not emulsify it well, the dose will vary from one mochi to the next.

• Freezing: After adding the infusion, re-freeze the ice cream until it is firm enough to scoop, then proceed with the "Prepare the Ice Cream" step of the recipe.

Store any leftovers in an airtight container in the freezer for up to 2-3 weeks to prevent freezer burn. 

Stop guessing and start dosing. If you’re tired of 'basement' batches that separate, sweat, and leave you guessing on potency, it’s time to take you to school. We’re using the Krazz Pride Precision Calculator to build lab-accurate, shelf-stable gummies that hit the mark every single time. This is the Science of the Shift."

Description:

Precision is the difference between an amateur and a professional. In this episode of Take 'Em to School, Chef Kris Saccary (@krazz_chef) breaks down the technical "Reverse Dosing" method for your 420 preparations. We’re deep-diving into fluid displacement, bio-available binding with sunflower lecithin, and the exact temperature nodes required for a shelf-stable candy gummy.

Whether you are using flower, rosin, or concentrates, we show you how to ensure every single piece is accurate, perfectly bound, and professionally finished. No sloppy messes—just a clean, easy process that results in a gummy that REQUIRES NO REFRIGERATION for storage.

What you’ll learn:

Calibration: How to weigh a "blank" gummy to determine your mold's exact volume and total batch yield.

Displacement Math: Why adjusting your juice/liquid ratio based on your oil volume is the only way to guarantee lab-accurate dosing.

The 240°F Node: Why this is the magic number for professional shelf stability.

The "Double-Coat" Secret: How to stop gummy sweat forever using a two-stage sugar seal.

Advanced Infusion Tech: Using Sous-Vide and Double Boilers to pre-bind your lecithin.

Chef Kris's Pro-Tips for Success:

The Calibration Run: Always make a "blank" batch without any active oil first. Weigh how much one single cavity holds in grams (Total Batch Weight ÷ Single Gummy Weight = Total Pieces). You must know your mold's exact capacity to dose accurately.

The Displacement Rule: This recipe is the Master Batch Foundation. You can use up to 20 ml of carrier oil. As you increase your oil, you MUST decrease your juice/liquid by the same amount. This keeps the total volume consistent so your molds fill perfectly to the brim every time.

Pre-Oiling Molds: We pre-oil our molds for a clean release—just use as much as you need. Warning: Excessive oil reacts with citric acid. Ensure gummies are air-dried and stable before applying sour sugar.

Infusion Tech: Add your lecithin during the Sous-Vide process or via Double Boiler emulsion. This ensures the lecithin is fully bonded to the fats before it ever touches the gummy base.

The Master Batch Foundation:

Infused Carrier Oil: Up to 20 ml (Pre-bound with 1.5 tsp Sunflower Lecithin)

Fruit Juice (Bloom): 92g – 108g (Adjust based on oil displacement)

Gelatin: 25 g

Sugar: 80 g

Corn Syrup: 100 g

Water (for syrup): 30 g

Citric Acid (in mix): 10 g

Food Coloring & Candy Flavoring: ¼ tsp (Added AFTER the skim)

Krazz Sour Sugar Coating Recipe:

1/2 Cup Extra Fine Granulated Sugar

1 - 1.5 tsp Citric Acid

The Workflow:

The Bio-Bind: Ensure lecithin is integrated into your oil (Sous-Vide, Double Boiler, or whisking) first. This is the secret to bioavailability and a perfect emulsion.

The Bloom: Hydrate gelatin in your juice for 5 minutes.

The Precision Boil: Bring sugar and water to a boil until it hits exactly 240°F.

The Fusion: Remove from heat and stir in the bloomed gelatin until melted.

The Skim: Add corn syrup and citric acid. Rest for 10 mins. Scoop the foam. If you don't scoop it now, it's permanent.

Final Additives: After the skim, add your food coloring and flavorings to protect the profile from high heat.

The Emulsion: Whisk in the oil/lecithin blend until the color is solid and uniform.

The Cure: Air dry for 24–72 hours at a room temperature of 18°C – 22°C (65°F – 72°F).

The Seal: Toss in sour sugar, let sit for 12 hours, then hit with a plain granulated sugar seal halfway through to lock in the dry finish. No refrigeration needed for storage!

Get the Tools:

Ready to master your own dosing? Head over to my YouTube channel home page and click the Linktree in the bio to access the Krazz Pride Precision Infusion Calculator. You can also visit krazzchef.work. Stop guessing and start calculating.

1. Calibration & Dosing Math

The Calibration Standard (The "Blank" Run)

Before your first infused batch, perform a calibration run using only your base liquid (juice/water) to determine your mold capacity.

• Total Gummies (N): Total Batch Weight / Weight of a single empty gummy cavity.

• Total Batch Dose (D_Total): Weight of infused carrier oil (g) × Concentration of oil (mg/g).

• Individual Dose (D_Unit): Total Batch Dose / Total Number of Gummies (N).

The Displacement Rule

To maintain mold fill integrity, treat your infused oil as part of the total fluid volume. If you increase your oil volume, you must decrease your juice volume to keep the total liquid constant.

• Rule: Volume of Juice + Volume of Oil = Constant

• Example: If you increase your carrier oil by 5 ml, reduce your fruit juice bloom liquid by 5 ml.

2. Master Batch Technical Foundation

Ingredient

Amount

Function

Infused Carrier Oil

Up to 20 ml

Active Payload

Sunflower Lecithin

1.5 tsp

Bio-binding / Emulsion

Fruit Juice (Bloom)

92g – 108g

Base / Adjustment variable

Gelatin

25g

Structural Integrity

Sugar

80g

Texture / Sweetness

Corn Syrup

100g

Stability / Prevent crystallization

Water (for syrup)

30g

Solvent

Citric Acid

10g

Flavor / PH balance

3. Implementation Workflow

• Step 1: Bio-Bind (Critical): Integrate the sunflower lecithin into your infused carrier oil using a double boiler or sous-vide at 157°F. This creates the phospholipid capsule required for bioavailability before the oil enters the gummy matrix.

• Step 2: The Precision Boil: Combine sugar, water, and corn syrup. Monitor temperature strictly using a digital thermometer. The 240°F (115°C) node is the threshold for achieving the correct candy-stage consistency required for shelf stability.

• Step 3: Emulsion: After the skim, add your coloring and flavoring. Only then, whisk in the pre-bound oil/lecithin mixture. You must achieve a uniform, solid color; any streaks indicate a poor emulsion, which will lead to potency "hot spots."

• Step 4: The Cure: Air dry for 24–72 hours at 18°C – 22°C. A clean, dry surface is essential before applying the sour sugar coating to prevent the "sweat" effect.

• Step 5: The Seal: Apply the sour sugar coating (sugar + citric acid), let sit for 12 hours, and finish with a plain granulated sugar coating to "lock" the surface.

Get the Tools

Stop guessing and start calculating.

Use the Krazz Pride Precision Calculator via krazzchef.work to input your specific oil potency and mold volume for exact mg-per-gummy figures.

Music Disclaimer:

Track: Yummy | Artists: Ayesha x Righteous

I do not own the rights to this music. All rights belong to the respective owners.

Safety & Responsibility:

⚠️ SAFE HANDLING DISCLAIMER: ⚠️

KEEP OUT OF REACH OF CHILDREN AND PETS. Precision requires responsibility—DO NOT BE NEGLIGENT. Always use child-resistant packaging and clearly label all infused products. Consuming cannabis-infused products is for adults only. Know your limit and stay within it.

Produced by: @krazz_chef Production

Camera/Chef: Kris Saccary @krazz_chef 

Do you hear that? It's the sweet, sweet sound of Homer Simpson's stomach rumbling for donuts! Forget those lackluster store-bought rings; today, you're becoming the master of the donut universe with a recipe so good, it'll make you shout "Mmm, donuts!" right alongside Homer himself. Get ready to deep-fry your way to glazed perfection!

Homer's Glazed Donut Extravaganza

This recipe makes about 2 dozen donuts, perfect for sharing (or, you know, not).

What You'll Need:

For the Doughnuts:

2 envelopes (0.5 oz total) active dry yeast

¼ cup warm water (105-115°F)

1 ½ cups lukewarm milk

½ cup white sugar

1 teaspoon salt

2 large eggs

⅓ cup shortening (like Crisco)

5 cups all-purpose flour

1 quart vegetable oil, for frying

For the Classic Glaze:

⅓ cup butter

2 cups confectioners' sugar

1 ½ teaspoons vanilla extract

For the Strawberry Glaze (Homer's Favorite Pink!):

1 cup strawberry jam

2 cups water

2 cups fresh sliced strawberries

½ cup butter

2 cups confectioners' sugar

¼ cup milk (plus more if needed)

Optional: Sprinkles (because, duh)

Let's Get Frying!

Making the Dough:

Activate the Yeast: Sprinkle the yeast over the warm water in a small bowl. Let it sit for about 5 minutes until it gets nice and foamy. This means your yeast is alive and ready to party!

Combine Wet Ingredients: In a large bowl, whisk together the activated yeast mixture, lukewarm milk, sugar, salt, eggs, and shortening.

Add Flour Gradually: With an electric mixer on low speed (or a sturdy wooden spoon), slowly beat in 2 cups of the flour until combined. Then, add the remaining flour, ½ cup at a time, until the dough starts to pull away from the sides of the bowl.

Knead it Out: Turn the dough out onto a lightly floured surface. Knead it for about 5 minutes until it's smooth and springy.

First Rise: Lightly grease a large bowl, then place your dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm spot. Let it rise until it's doubled in size – this usually takes about an hour. You'll know it's ready if you gently poke it with your finger and the indentation stays.

Shaping and Second Rise:

Roll 'Em Out: Once risen, gently punch down the dough and turn it out onto a floured surface. Roll it out to a ½-inch thickness.

Cut Those Donuts: Grab your floured donut cutter and start cutting! Place the cut donuts (and their holes!) on a baking sheet lined with parchment paper.

Second Rise: Loosely cover the donuts with a clean cloth and let them rise again until doubled in size, usually about 30-45 minutes.

Frying Time!

Heat the Oil: Pour about a quart of vegetable oil into a deep-fryer or a large, heavy-bottomed skillet. Heat the oil to 350°F (175°C). Use a thermometer to keep an eye on the temperature – too hot and they'll burn, too cool and they'll be greasy.

Fry 'Em Up: Carefully slide a few donuts into the hot oil using a wide spatula. Don't overcrowd the pan! As they float to the surface, gently flip them over. Fry on each side until they're beautifully golden brown.

Drain: Once golden, remove the donuts with a slotted spoon and place them on a wire rack set over a cookie sheet to drain off excess oil.

Glazing Glory!

For the Classic Glaze:

While the donuts are still warm, melt the butter in a small saucepan over low heat.

Remove from heat and whisk in the confectioners' sugar and vanilla extract until smooth.

Dip the warm donuts into the glaze, turning to coat the tops. Place them back on the wire rack to let any excess drip off.

For the Strawberry Glaze (Homer's Pink Perfection):

Strawberry Reduction: In a skillet, combine the strawberry jam, 2 cups water, and sliced fresh strawberries. Bring to a simmer and cook until the strawberries are very soft and the mixture has thickened to a syrupy consistency.

Blend & Strain: Carefully transfer the hot mixture to a blender and blend until smooth. Then, pass it through a fine-mesh strainer to remove any seeds – this step is key for that smooth Homer-approved glaze!

Make the Glaze: In a clean saucepan, melt ½ cup butter and ¼ cup milk over medium-low heat until fully combined.

Stir in the strawberry reduction and confectioners' sugar until the sugar dissolves and the glaze is smooth. If it's too thick, add a tiny bit more milk, a teaspoon at a time, until it's the right consistency for dipping.

Dip & Decorate: Let the glaze cool down slightly, but not too much that it hardens. Dip the tops of your still-warm donuts into the strawberry glaze. If desired, immediately add sprinkles before the glaze sets. yeilds approx 2 dozen doughnuts use edible calculater to dose properly

There you have it! Fresh, homemade donuts that would make even Homer shed a tear of joy. Which glaze will you try first? Dosage Instructions

1. Determine Total Batch Potency Calculate the total potency needed for your full batch (approx. 2 dozen donuts). Formula: (Target Dose per Donut) x (Number of Donuts) = Total Batch mg

2. Practical Example If you want to achieve a 10 mg dose per donut for a batch of 24:

• Total Batch Potency: 10 mg x 24 donuts = 240 mg total THC.

• Infusion Needed: 240 mg / 10 mg/ml = 24 ml of your master infusion.

3. Integration Instructions

• Infuse the Glaze: Add your calculated amount of master infusion (e.g., 24 ml) directly into the butter while melting it for either the Classic or Strawberry glaze. Whisk thoroughly to ensure it is evenly distributed.

• Consistent Dipping: Because the infusion is in the glaze, ensure the glaze is stirred periodically while dipping the donuts to prevent the infused butter from separating or pooling at the bottom.

• Temperature: Ensure the butter/glaze mixture is warm but not boiling when adding the infusion to maintain the integrity of the cannabinoids.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per donut and wait for full effects before serving more.

• Even Coating: The dose depends on the amount of glaze covering each donut. Be consistent with your dipping technique to ensure each donut receives roughly the same amount of glaze.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Contamination: The frying oil will become saturated with cannabinoids. Do not reuse this frying oil for other cooking. Discard the oil responsibly after use to avoid cross-contamination and ensure safety 

The Infused Holiday Hot Chocolate Bomb

These infused hot chocolate bombs make for the ultimate gourmet gift. Whether you are using THCA diamond dust for a refined experience or a classic distillate, this recipe ensures a smooth, stable, and perfectly dosed treat.

1. Dosage & Infusion Math

To ensure consistency, you must determine your potency before beginning.

• Formula: (Total mg of Cannabinoids in your concentrate) / (Total number of bombs produced) = mg per bomb.

• Infusion Preparation:

  1. Combine your desired amount of THCA diamond dust with the MCT oil powder.

  2. Decarboxylate by heating at 220°F (104°C) for 30 minutes. Let it cool completely.

  3. Whisk or blend the mixture thoroughly. This infused powder is what you will incorporate into your hot chocolate mix.

2. The Art of Tempering Chocolate

Tempering is essential for a glossy, stable shell that "snaps" rather than melts at room temperature.

1. Melt: Melt 3/4 of your chocolate wafers in a double boiler until they reach 45°C (113°F).

2. Cool (Seed): Remove from heat and add the remaining 1/4 of cold chocolate. Stir continuously until the temperature drops to 27°C (80°F).

3. Reheat: Gently warm the chocolate back up to 31°C–32°C (88°F–90°F). It is now tempered and ready to use.

   • Note: If you are adding distillate, stir it in once you reach this final working temperature.

3. Shell Instructions

Equipment: Silicone half-sphere mold, whisk, spatula, thermometer, food-grade gloves (to prevent fingerprints).

1. Decoration: Melt a small portion of colored candy wafers. Drizzle them into the mold or sprinkle with peppermint and edible glitter. Chill until solid.

2. The Shell: Once the decor is set, use your tempered chocolate. Pour it into the molds, ensuring complete coverage.

3. Clean Up: Pour the excess chocolate back into your bowl. Use a bench scraper to level the top of the mold so the rims are clean and flat.

4. Setting: Refrigerate until fully solid, then carefully pop the shells out of the mold using gloves.

4. Assembly & Service

1. Fill: In one shell, add your measured dose of infused hot chocolate mix (containing your MCT/THCA powder) and a handful of mini marshmallows.

2. Seal: Briefly heat a flat pan or plate. Place the rim of an empty shell on the warm surface for 1 second to melt the edge, then immediately press it onto the filled shell to seal.

3. Service: Drop the finished bomb into a mug of hot milk, stir, and watch it bloom.

Professional Tips:

• Water is the Enemy: Do not use water-based extracts (vanilla/pumpkin spice). Use only oil-based or powder extracts to prevent the chocolate from seizing.

• Consistency: Always use a thermometer. If your chocolate goes above 32°C after tempering, you will lose the temper and need to start the process over.

Credits:

• Chef: Kris Saccary @krazz_chef

• Production/Camera: Justin S. Menard

• Music: Sigur Rós - "Sæglópur"

• Tutorial: Watch the Hot Chocolate Bomb Christmas Special

Disclaimer: Consume responsibly. Keep out of reach of children and pets. Ensure all guests are aware that this product contains cannabis.

Honey-Glazed CBD Carrots: A Sweet & Soothing Side!

(Music Credit: Gorillaz - "Clint Eastwood" - I do not own any rights to this music. Used for entertainment purposes only.)

Ever wished your side dish could do more than just taste good? These Honey-Glazed CBD Carrots offer a delicious way to enjoy the potential benefits of CBD in a vibrant, easy-to-make dish. Perfect for a calming weeknight meal or a unique addition to your holiday spread!

Ingredients:

1 lb carrots

1-2 tablespoons coconut oil, or canna-infused pork fat, or your preferred cooking oil/fat

2 tablespoons unsalted butter

2-3 tablespoons honey (adjust to your sweetness preference)

1-2 teaspoons acid (fresh lemon juice or apple cider vinegar recommended)

Salt and freshly ground black pepper to taste

Desired amount of CBD tincture, MCT oil (with CBD), or canna-sugar (refer to dosage calculator)

Instructions:

Prepare Carrots: Peel and cut carrots into uniform, bite-sized pieces. This ensures even cooking.

Steam: Steam the carrots until they are al dente, meaning they are tender-crisp and can be easily pierced with a fork but still retain a slight bite.

Shock: Immediately transfer the steamed carrots to an ice water bath. This "shocks" them, stopping the cooking process and preserving their vibrant color and firm texture. Drain well.

Sauté: Heat coconut oil, canna-infused pork fat, or your chosen cooking oil/fat in a large skillet over medium heat. Add the drained carrots and sauté for 5-7 minutes, or until they start to develop a slight caramelization. Season with salt and freshly ground black pepper.

Glaze: Add the butter, honey, and your chosen acid (lemon juice or apple cider vinegar) to the skillet with the carrots. Stir continuously with a spatula, allowing the ingredients to emulsify into a beautiful, glossy glaze that coats the carrots.

Infuse CBD (Off-Heat): Crucially, remove the skillet from the burner BEFORE adding your CBD product. Stir in your CBD tincture, MCT oil infused with CBD, or canna-sugar. Use the residual heat from the carrots and skillet to emulsify and evenly distribute the CBD.

Important Note on CBD Infusion: You never want to cook directly with cannabis oils, fats (like canna-infused pork fat), or tinctures over high heat. Temperatures exceedingly approximately 180°F (82°C) for sustained periods can break down cannabinoids, diminishing their potency and effectiveness. Always incorporate CBD after removing from direct heat. Be sure to check a conversion calculator to accurately determine the right dosage for your glazed carrots, ensuring you achieve your desired effects.

1. Determine Total Batch Potency To calculate the total CBD (or THC) in your batch, you must know the concentration of your tincture, oil, or sugar.

• Formula: (Total Volume of CBD Product in ml) x (mg of CBD per ml) = Total mg of CBD per batch.

• Example: If you use 2 ml of a 50 mg/ml tincture, you have 100 mg of total CBD in the pan.

2. Practical Example (Serving Size) Assuming 1 lb of carrots yields 4 side-dish servings:

• Total Batch Potency: 100 mg total.

• Potency per Serving: 100 mg / 4 = 25 mg of CBD per serving.

3. Integration Instructions (The Off-Heat Rule)

• Thermal Safety: As your recipe notes, never add your CBD product while the skillet is on direct heat. The goal is to maximize the therapeutic potential of the cannabinoids, not degrade them.

• The Emulsion: Remove the pan from the heat. The glaze (butter, honey, and residual fat) acts as the carrier. Drizzle your CBD product into the glaze and stir vigorously. Because fats bind to fats, the cannabinoids will disperse into the glossy butter-honey mixture, ensuring each carrot is coated evenly.

• Consistent Plating: Since carrots have different surface areas, the "glaze-to-carrot" ratio matters. Stir the carrots in the glazed skillet one last time immediately before serving to ensure the distribution is uniform.

Tips for Consistency

• Calculated Dosing: Use the Krazz Pride Precision Calculator to adjust your mg-per-serving based on the specific concentration of your CBD product.

• The Glaze Carrier: If you want a more robust binding agent, ensure your butter and honey are fully emulsified before adding the CBD. A properly emulsified glaze will cling to the carrots better than a separated one, preventing the CBD from pooling at the bottom of the pan.

• Storage: These are best served immediately. If you have leftovers, store them in the fridge; however, note that reheating might further degrade the CBD, so consume promptly.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Camera Production & Chef: Krazz_Chef - Follow for more!

Calculate dose in edible calculator

Part 1: Infused Homemade Mayonnaise

This rich, classic mayonnaise serves as the perfect base for the aioli. You have the option to substitute some or all of the oil with homemade infused cannabis oil. For a canna oil recipe, you can check out the instructions from @krazz_chef on YouTube.

Ingredients:

3 large egg yolks (room temperature)

1 tbsp lemon juice or white wine vinegar

1/2 tsp Dijon mustard

1/2 tsp salt

1/4 tsp white pepper

1 1/2 cups neutral-flavored oil (e.g., canola, grapeseed)

Optional: Substitute some of the neutral oil with infused cannabis oil.

Instructions:

In a bowl, whisk yolks, lemon juice, mustard, salt, and pepper until uniform.

Slowly, drop by drop, whisk in the oil. This is crucial for emulsion.

Once it thickens, increase the oil to a slow, steady stream, whisking constantly.

Whisk in a tablespoon of warm water if it's too thick. Adjust seasoning as needed.

Part 2: Togarashi Aioli with Cannabis Infusion

Transform your mayonnaise into a vibrant, spicy, and infused aioli. This recipe works with either the infused or non-infused mayo base.

Ingredients:

500 ml (2 cups) of the homemade mayonnaise

250 ml (1 cup) orange juice

250 ml (1 cup) lychee juice

1/4 cup fine-ground togarashi spice blend

Your choice of infusion (if not using infused mayo): A measured dose of RSO, cannabis tincture, MCT oil infusion, or plain MCT oil.

Instructions:

Create the paste by simmering the juices and togarashi until a thick paste forms. Let it cool completely.

In a bowl, add your mayonnaise. Incorporate your chosen infusion method (RSO/infused MCT oil first for even distribution, tincture last).

Add the cooled paste to the mayo and whisk until fully incorporated.

Adjust consistency by whisking in a small amount of the leftover juice liquid if needed.

Part 3: Sesame Miso Paste

This umami-rich paste can be used as a condiment, marinade, or dressing. It features an optional cannabis-infused honey for a potent addition.

Ingredients:

1 liter of mirin

1/4 cup of rice vinegar

500 grams of miso paste

200 grams of black sesame seeds

Optional Cannabis-Infused Honey:

2 tbsp honey

0.5-1 gram of concentrate

2 tbsp MCT oil or 100 percent vegetable glycerin food grade 

10 ml soy lecithin

Instructions:

Simmer the mirin, vinegar, miso, and sesame seeds until the seeds are soft.

To make infused honey: In a double boiler, whisk honey, concentrate, MCT oil Glycerin), and lecithin until emulsified.

Blend the main mixture until smooth. While blending, add the infused honey.

For a finer texture, press the finished paste through a fine-mesh strainer.

Important Dosing and Safety Notes

Start with a small dose. Cannabis concentrates are highly potent. Begin with a conservative amount and wait to see how it affects you.

Effects are delayed. Ingesting cannabis can take 30 minutes to 2 hours to take effect and can last for a long period.

Keep infused products clearly labeled and out of reach of children and pets.

For accurate dosing, use a reputable online calculator.

Edible Potency Calculator: Edible Dosage Calculator - Veriheal

RSO Dosing Guide: RSO Dosage Chart & Guide - Neurogan CBD

#recipe #cooking #homemade #mayo #aioli #togarashi #miso #infusedrecipes #infusedcooking #cannabis #edibles #rso #krazzchef

Dosage Instructions

1. Determine Total Batch Potency To calculate the potency of these condiments, you must first determine the total milligrams of active THC in your concentrate or infusion. Formula: (Total Weight of Concentrate in mg) x (THC Percentage) = Total mg of active THC.

2. Practical Example (Sesame Miso Paste) If you use 1 gram (1,000 mg) of concentrate at 75% THC:

• Total Batch Potency: 1,000 mg x 0.75 = 750 mg total THC.

• Per Portion: Divide 750 mg by the total yield of your finished paste to get the mg per gram or tablespoon.

3. Integration Instructions by Recipe

• Infused Mayonnaise/Aioli:

  • Emulsion Consistency: When using infused oil to create the mayonnaise, whisking must be constant. Because mayonnaise is a stable emulsion, it is an ideal carrier for cannabinoids.

  • Direct Addition: If adding RSO or tincture after the mayo is made, whisk the concentrate into a small amount of the mayo (about 2 tbsp) first to create a "master" infusion, then fold that into the remaining volume. This ensures the concentrate is fully distributed without breaking the emulsion.

• Sesame Miso Paste:

  • Honey-Concentrate Bind: The soy lecithin is vital. When whisking the honey, concentrate, and MCT/glycerin in the double boiler, maintain a low heat. This prevents the concentrate from clumping.

  • Incorporation: Once the infused honey is glossy and smooth, add it to the blender while the sesame miso mixture is still warm, but not boiling. This ensures the heavy paste absorbs the infused honey evenly.

Tips for Consistency

• Start Low, Go Slow: Mayonnaise and aioli are often consumed in unpredictable amounts. Because the onset of ingested cannabis can take 30 minutes to 2 hours, start with a small amount—a standard serving for mayo or aioli is typically 1 tablespoon.

• Uniformity Check: Before storing or serving, give your finished mayo, aioli, or miso paste a thorough final stir. Since these are thick emulsions, ensuring the mixture is homogeneous is the only way to guarantee a consistent dose per serving.

• Labeling: These products look identical to their non-infused counterparts. Label all jars with the date, the specific type of concentrate used, and the total mg per tablespoon to avoid accidental over-consumption.

Edible Potency Calculator: Use Edible Dosage Calculator to dose correctly 

Get ready to revolutionize your favorite fresh salsa! This recipe guides you through creating a vibrant, zesty Pico de Gallo base, then shows you how to precisely infuse each individual serving with your homemade decarbed concentrate MCT oil. Enjoy perfectly dosed flavor every time, whether on tacos, eggs, or by the spoonful!

follow @ krazz_chef for more 

production camera and chef - krazz_chef

music Mariachi trap beat | Latin trap beat | Mariachi trap instumental | "Mariachi" -‪@vegocia‬ 

Pico de Gallo (Base Recipe) with Per-Serving Concentrate MCT Oil Infusion

This recipe provides a fresh and zesty base pico de gallo. Your pre-made decarbed concentrate-infused MCT oil will be added to individual portions just before plating, allowing for precise control over your desired 15mg dose per 1/4 cup.

Yields: Approximately 2 cups of base pico de gallo

Prep time: 15 minutes

Chill time: 20-30 minutes (optional, but recommended for flavors to meld)

Ingredients for the Base Pico de Gallo:

2 cups ripe Roma tomatoes (about 3-4 medium), finely diced

1/2 large white onion, finely diced (about 3/4 cup)

1-2 jalapeño peppers, finely diced (remove seeds and membranes for less heat, leave some in for more)

1/2 cup fresh cilantro, finely chopped

2 tablespoons fresh lime juice (from about 1-2 limes)

1/2 teaspoon kosher salt, or to taste

For Infusion (Per Serving):

Your pre-made decarbed concentrate-infused MCT oil (The amount needed for 15mg per 1/4 cup serving will depend on your infused oil's potency. You must calculate this precisely.)

Equipment:

Large mixing bowl

Fine-mesh strainer (optional, for draining tomatoes)

Sharp knife

Cutting board

Measuring spoons/droppers for precise oil dosing

Instructions:

Prepare the Tomatoes (Optional, but Recommended for Less Watery Pico): Dice your tomatoes finely. Place them in a fine-mesh strainer and sprinkle with about 1/4 teaspoon of the kosher salt. Let them sit over a bowl for 20-30 minutes to drain excess liquid. This helps concentrate their flavor and prevents the pico from becoming too watery. Discard the drained liquid.

Prepare Other Vegetables: While the tomatoes are draining (or if skipping the draining step), finely dice the white onion and jalapeño peppers. Chop the fresh cilantro.

Combine Base Ingredients: In a large mixing bowl, combine the drained tomatoes (if using), diced onion, diced jalapeño, chopped cilantro, and fresh lime juice. Add the remaining 1/4 teaspoon of kosher salt.

Gentle Toss: Gently toss all the ingredients together until well combined.

Taste and Adjust: Taste the base pico de gallo and adjust seasoning as needed (more salt or lime juice).

Chill (Optional): For best flavor, cover the base pico de gallo and refrigerate for at least 20 minutes before serving. This allows the flavors to meld.

Calculate Your Infused Oil Dose: Before serving, calculate how much of your specific infused MCT oil contains 15mg of concentrate.

Example: If your infused oil contains 7 mg of concentrate per ml, then to get 15mg, you would need approximately 2.14 ml of your infused oil. (This will likely be a very small amount, potentially measured with a precise dropper).

Infuse and Serve Per Portion:

When you are ready to plate your tacos (or whatever you're serving), scoop out approximately 1/4 cup of the prepared base pico de gallo onto your plate or serving dish.

Carefully measure and add the calculated amount of your pre-made decarbed concentrate-infused MCT oil directly onto this 1/4 cup portion of pico de gallo.

Gently stir or fold the oil into the 1/4 cup portion to distribute it as evenly as possible just before consuming.

Tips for Success & Infused Oil Integration:

Precise Dosing is Key: Since the infused oil is added per serving, accurate measurement of your oil is crucial to achieving your desired 15mg dose. Use a calibrated dropper or measuring spoon.

Homemade Infused Oil: Ensure your concentrate is fully decarboxylated and well-dissolved in the MCT oil according to your "krzz chef infused mct oil" process for consistent potency.

Start Low, Go Slow: If you are new to edibles or this specific infused oil, it's always wise to start with a lower dose and wait to see the effects before consuming more.

No Heating After Infusion: Avoid heating the pico de gallo after adding the infused MCT oil, as high temperatures can degrade the active compounds and the MCT oil itself.

Dosage Instructions

1. Determine Your Dosage Use your master infusion standard (10 mg/ml) to calculate the volume needed per serving. Formula: (Target Dose in mg) / (Master Infusion Potency in mg/ml) = Volume of Infusion in ml

2. Practical Example If you want to achieve a 15 mg dose for a single serving:

• Target Dose: 15 mg

• Master Infusion Potency: 10 mg/ml

• Calculation: 15 mg / 10 mg/ml = 1.5 ml of infused oil

3. Integration Instructions

• Measure First: Using a calibrated dropper or syringe, measure exactly the calculated amount of your infused oil.

• Plate & Infuse: Scoop your portion onto the serving dish.

• Distribute: Drizzle the measured oil directly over the serving.

• Fold: Gently fold the oil into the portion using a spoon to ensure even distribution. Do not heat the mixture after adding the oil.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose and wait for full effects before serving more.

• Calibrated Tools: Always use a laboratory-grade dropper or oral syringe rather than kitchen spoons to ensure the measurement is exact.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Storage: Store the un-infused base pico de gallo in an airtight container in the refrigerator for up to 2-3 days. Only infuse the portion you are about to consume. 

Elevate Your Edibles Game!

Prepare to transform your dishes with a vibrant, creamy, and subtly infused cilantro sour cream that's as versatile as it is delicious. This is the secret ingredient you've been searching for to add a professional touch to your culinary creations!

Production camera and chef - @krazz_chef

music -Mexican Trap Type Beat - “Lil Latina”

Infused Cilantro & Spinach Emulsion Sour Cream

Yields: Approximately 1.5 cups

Potency: Variable, depending on infused oil used.

Ingredients:

1 bunch fresh cilantro, big stems removed

3 cups fresh spinach

500 ml orange juice (preferably fresh, pulp-free)

1 cup full-fat sour cream

1/3 cup Cilantro & Spinach Emulsion (prepared from above steps)

1-10 ml cannabis-infused MCT oil, CBD oil, or 1 tablespoon canna-coconut oil (refer to @krazz_chef on YouTube for infusion recipes)

Salt to taste

Freshly ground black pepper to taste

Equipment:

High-speed blender

Fine-mesh strainer (or a cheesecloth-lined sieve)

Whisk

Mixing bowl

Instructions:

Prepare the Cilantro & Spinach Emulsion:

In a high-speed blender, combine the fresh cilantro, spinach, and orange juice.

Blend on high until the mixture is completely smooth and no visible leafy bits remain. This may take a few minutes.

Pass the blended mixture through a fine-mesh strainer (or a sieve lined with cheesecloth) into a clean bowl. Use the back of a spoon to press firmly on the solids, extracting as much liquid and small, flavorful fibers as possible. Discard the remaining pulp. This concentrated liquid is your "Cilantro & Spinach Emulsion."

Combine the Sour Cream Base:

In a medium mixing bowl, combine the sour cream and the 1/3 cup of prepared Cilantro & Spinach Emulsion.

Whisk these two ingredients together until thoroughly combined and smooth.

Infuse and Season:

Add your chosen cannabis-infused MCT oil, CBD oil, or canna-coconut oil to the sour cream mixture. Start with a smaller amount and add more if a higher potency is desired, always considering your desired dosage.

Whisk vigorously until the oil is fully incorporated and the mixture is homogeneous.

Season with salt and freshly ground black pepper to taste.

Serve and Enjoy:

This infused sour cream is perfect as a topping for tacos, nachos, grilled meats, baked potatoes, or as a flavorful dip.

Important Dosage Information:

It is crucial to understand how to properly dose your edibles. Please refer to reliable resources for information on calculating and managing cannabis potency in homemade edibles. Be sure to check out links below and resources like @krazz_chef on YouTube for comprehensive guides on infusing oils and understanding dosage. Always start with a low dose and wait to understand its effects before consuming more.

 Dosage Instructions

1. Determine Total Batch Potency Calculate the total volume of your infused oil (in ml) multiplied by your master infusion potency (10 mg/ml) to get the total mg in the batch. Formula: (Total ml of infused oil) x (Master Infusion Potency in mg/ml) = Total Batch mg

2. Practical Example If you use 10 ml of master infusion:

• Total Batch Potency: 10 ml x 10 mg/ml = 100 mg total THC in the batch.

• Per Serving: Divide 100 mg by the number of servings (e.g., if the recipe yields 10 servings, it is 10 mg per serving).

3. Integration Instructions

• Emulsify: Ensure your sour cream and spinach/cilantro emulsion base are fully combined before adding the oil.

• Whisk Vigorously: Add the measured infused oil and whisk vigorously. Because this is a dairy-based emulsion, you must ensure the oil is completely incorporated and homogeneous to avoid "hot spots" of uneven potency.

• Chill: Allow the mixture to chill for at least 30 minutes before serving, as this helps the flavors and the oil emulsion stabilize.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before serving more.

• Even Distribution: Always whisk thoroughly after adding the oil. A homogeneous mixture is the only way to ensure every scoop has the same amount of active ingredient.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Level up your snacking! We're infusing classic gaming grub with a potent twist. Get ready to craft edibles that'll have you saying, 'Game Over' to munchies... and maybe everything else."

Surf's up, turf's down. This 🥦

infused burger is fit for royalty. Lobster, beef, and bliss.

Indulge in the ultimate high: a juicy beef/ lamb patty crowned with succulent lobster, all infused with just the right touch of canna🥦 Eat like a king.

Kaiser bun toasted with canna coconut oil.

Fresh Arugula, Roma tomatoes, Dijon mustard, Red Wine-Red Onion Jam, lamb / Beef Burger, Tripple smoked Bacon Strips, Pink Rozay live Resin lemon tarragon butter infused Lobster 🦞 tail, aerated No2 injected Pink Foray live Resin Hollandaise foam.

#surfandturf #cannabisburger #edible #food #lobsterburger #infusedfood #highcuisine #burgerporn #foodie #foodcoma #munchies #kingofburgers #royalfeast #cannabiscooking #weedstagram #ediblesofinstagram #ganja #marijuana #420food #cannabiscommunity

Follow subscribe @krazz_chef. More to come. !

Chef krazz_chef - Kris Saccary

Production/Camera - Justin S. Menard

Music-  3 Hours Chill Synthwave Mix: Relaxing and Nostalgic Chillwave music no copyright - Errin Lyons

RECIPE AND LINKS BELOW :) 

LOBSTER TAILS 

Deshell by cutting down the center with scissors towards the tail (be sure to have the blade always towards the shell to not damage the meat) separate the shell by cracking open gently separating the meat from the shell with your fingers as shown, Remove intestine.  Bake shells in oven 30 mins @350F then add to butter for hollandaise to slowly simmer once clarified. 

2 cloves Garlic smashed 

1/2 red onion or shallots

400 grams Butter 

Lemon/ Orange zest and juice  

herbs of your choice

[ oral safe concentrate, conversion calculator below} 

vacuum seal ingredients with lobster (not too tight don't want to squish the lobster but vacuumed) Sous-vide@135 

For a 4-ounce lobster tail, cook at 140°F (60°C) for approximately 30 minutes.

For a larger 6-ounce tail, cook for up to 45 minutes.

REDWINE RED ONION JAM

Red onion 2-3 

1 bottle of red wine 750ml

1/2 cup o red wine vinegar 

2 cloves of garlic 

herbs of choice 

Cut red onions 1 cm thick, Sautee with salt to draw out moister, deglaze with Red Wine And red Wine vinegar reduce down gallic with thyme or herb of any choice add water to keep cooking down if needs more liquid cook till jam consistency 

LAMB BURGER 

1:1 ratio of lamb to lean ground beef

2 large eggs 

salt and pepper to taste 

mix ingredients together and form burgers using ring Mould 

HOLLANDAISE 

Reduction

2 tbsp shallot, or onion finely chopped    

1 tsp black peppercorns

tarragon sprigs 

1/4 cup + 2 tbsp white wine vinegar

1/4 cup + 2 tbsp white wine 

Hollandaise Sauce:

Hollandaise 

3 ea. egg yolks

1 Lb butter clarified and (infused with roasted lobster shells) 

 lemon\orange zest and juice 

2 tsp salt

1/2 tsp paprika

Reduction: Combine into a small pot. Reduce over medium heat, until reduced at least by half amount or more 

Clarified butter: Make clarified butter by simmering butter over low heat. The milk solids will split from the butter. Skim the solids off the top. Let simmer gently to cook off 

Set up a double boiler: This is a set up used to gently cook an item such as eggs, so you don’t overcook them. To do this, fill a wide pot a quarter of the way up with water, bring to a simmer. Once at a simmer, fit a metal or glass mixing bowl in the mouth of the pot. The steam from the water gently cooks the product in the bowl.)

Hollandaise: Whisk the egg yolks and reduction together in the mixing bowl on the double boiler. Make sure to whisk constantly while cooking the yolks, so they do not curdle. Cook until the eggs have thickened and doubled in volume. You are looking for a ribbon like formation to fall from the whisk when you lift it up. Take the mixing bowl off the double boiler and fasten the bowl onto a wet towel on the countertop. (Pro tip: Using a wet towel will prevent your bowl from sliding while you emulsify the sauce). It is important to do this off the heat, so the eggs do not cook anymore. Slowly, stream the clarified butter into the yolks, while whisking constantly. Do this until all the butter is incorporated.

{when you whisk in clarified butter you can also whisk in your oral safe concentrate, conversion calculator below}  

Season: Season the finished sauce with lemon juice, salt and paprika.  put in whipping cream iso canister and 2 no2 carts. enjoy! 

optional toast buns with infused Butter.

BUILD AND SERVE

CAUTION HEAVY HITTER

Dosage Instructions

1. Determine Your Dosage Use your master infusion standard (10 mg/ml) to calculate the amount of concentrate or infused butter needed per burger. Formula: (Target Dose in mg) / (Master Infusion Potency in mg/ml) = Volume of Infusion in ml

2. Practical Example If you want to achieve a 10 mg dose for a single burger:

• Target Dose: 10 mg

• Master Infusion Potency: 10 mg/ml

• Calculation: 10 mg / 10 mg/ml = 1 ml of master infusion

3. Integration Instructions

• Hollandaise Infusion: When whisking in your clarified butter for the Hollandaise sauce, slowly stream in your measured master infusion. Whisk constantly to ensure a smooth, homogeneous emulsion.

• Bun Infusion: Alternatively, you can brush your burger buns with infused butter before toasting. This is a great way to control the dose on a per-plate basis.

• Consistency: Because this is a complex dish, choose one primary infusion method (e.g., the sauce OR the buns) to avoid double-dosing or uneven potency.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before serving more.

• Even Distribution: If infusing the Hollandaise, ensure the concentrate is fully incorporated into the warm butter before emulsifying with the egg yolks to prevent the sauce from breaking.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

🔥 Get Ready for the Crispiest, Most Flavorful Fried Chicken You've Ever Tasted! 🔥

Tired of bland fried chicken? Prepare to elevate your culinary game with this Infused Country Fried Chicken recipe! We're talking perfectly brined, tender chicken, encased in an unbelievably crispy, seasoned crust, all with the subtle enhancement of your favorite infused oil. This isn't just dinner; it's an experience!

Chef camera and production  ‪@Krazz_chef‬ Music -Welcome to My House Nu Breed 

Infused Country Fried Chicken

This recipe yields incredibly tender and flavorful chicken with a perfectly crisp coating.

Yields: 4 servings

Prep time: 2 hours 20 minutes (includes brining and sous-vide)

Cook time: 10-15 minutes (deep frying)

Ingredients

Infused Breading

3 tablespoons infused MCT oil powder ( check krazz infused diamond flour recipe)  (or 3 tablespoons uninfused MCT oil powder if not infusing)

4 cups all-purpose flour

2 teaspoons salt

½ tablespoon dried thyme

½ tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon celery salt

½ tablespoon black pepper

1 tablespoon mustard powder

2 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon black pepper (yes, again for extra kick!)

Wet Ingredients

3 large egg whites, chilled

Chicken Brine

3 liters water

500 grams (approximately 1.1 lbs) salt

For Frying

Canola oil, for deep frying

Equipment

Large mixing bowl

Whisk

Blender or stand mixer (for egg whites)

Large pot or container for brining

Ziploc bags (freezer safe)

Sous-vide immersion circulator

Large pot or container for sous-vide water bath

Large bowl for ice bath

Deep fryer or large heavy-bottomed pot

Slotted spoon or spider

Instructions

1. Prepare the Chicken Brine

In a large pot or container, dissolve the 500 grams of salt in 3 liters of water to create your brine.

Add the chicken breasts to the brine, ensuring they are fully submerged. Brine for 1 ½ to 2 hours in the refrigerator.

2. Prepare the Chicken for Sous-Vide

After brining, remove the chicken from the brine and drain thoroughly.

Place the brined chicken breasts into a Ziploc bag (or vacuum seal bag). Using a mallet or the back of a pan, gently bash down the thicker parts of the chicken until the breasts are of an even thickness throughout. This ensures even cooking.

Sous-vide the chicken at 140 

∘

 F/60 

∘

 C for 1.5 to 2 hours.

Once cooked, immediately plunge the sealed bag of chicken into an ice bath to stop the cooking process. Leave in the ice bath until completely chilled, about 20-30 minutes.

3. Prepare the Breading & Egg Whites

In a large bowl, combine the flour, infused MCT oil powder, salt, thyme, basil, oregano, celery salt, black pepper (both additions), mustard powder, paprika, and garlic salt.

Whisk all the dry ingredients together until thoroughly combined and the MCT oil powder is evenly distributed.

In a separate clean bowl, blend the 3 egg whites using a blender or stand mixer until they reach semi-soft, stiff peaks. They should hold their shape but still be somewhat pliable.

4. Coat the Chicken

Open the sous-vide bag and remove the chilled chicken breasts. Pat them very dry with paper towels.

Working with one chicken breast at a time, fully coat it in the blended egg whites, ensuring all surfaces are covered.

Carefully transfer the egg-white-coated chicken to the breading mixture. Gently press the breading onto the chicken, ensuring it completely adheres to all sides. Be gentle to avoid deflating the egg whites too much.

5. Deep Fry to Perfection

Heat canola oil in a deep fryer or large heavy-bottomed pot to 350 

∘

 F.

Carefully place the coated chicken breasts into the hot oil, being careful not to overcrowd the fryer. Fry in batches if necessary.

Deep fry for 6-8 minutes per side, or until the chicken is a crispy, golden brown and cooked through (internal temperature of 165 

∘

 F/74 

∘

 C).

6. Serve & Enjoy!

Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.

Serve hot as is, or pair it with your favorite waffle recipe for a true country-fried experience!

Don't forget to follow @krazz_chef for more incredible recipes!

Dosage Instructions

1. Determine Total Batch Potency Calculate the total potency of your Infused MCT Oil Powder before mixing it into your flour. Formula: (Total Tablespoons of Infused Powder) x (mg per Tablespoon) = Total Batch mg

2. Practical Example If your MCT powder is calibrated at 10 mg per tablespoon and you use 3 tablespoons:

• Total Batch Potency: 3 tbsp x 10 mg/tbsp = 30 mg total THC in the flour mixture.

• Per Serving: 30 mg / 4 servings = 7.5 mg per serving.

3. Integration Instructions

• Whisk Thoroughly: Add the infused MCT oil powder to the flour and dry spices. Whisk aggressively for at least 1-2 minutes to ensure the infused powder is distributed evenly throughout the flour.

• Consistency: Because this is a dry-mix infusion, ensure there are no clumps in the flour. A uniform mixture is critical to prevent "hot spots" in the breading.

• Coating: Apply the breading evenly. The amount of breading that adheres to each piece of chicken determines the final dose per portion.

4. Safety & Oil Disposal

• Caution: If you are deep frying, some infused powder will detach from the chicken into the frying oil. Frying temperatures can degrade the active properties of the infusion.

• Contamination: The frying oil will become saturated with cannabinoids. Do not reuse this frying oil for other cooking. Discard the oil responsibly after use to avoid cross-contamination and ensure safety.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per serving and wait for full effects before serving more.

• Measurement: Use level tablespoons when measuring your infused powder to keep the potency accurate across all 4 servings.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Journey back in time with us, not just years, but centuries, to the rugged mountains of Afghanistan – a land rich in culinary traditions passed down through generations. At @krazz_chef, we're not just creating dishes; we're honoring that profound heritage, inviting you to experience the rich history and deep comfort woven into our culinary creations.

Tonight, we delve into a cornerstone Afghan delight, re-imagined with a nod to tradition:

Bolani featuring spiced potatoes: A quintessential Afghan flatbread, similar to a savory pancake, traditionally stuffed with mashed potatoes, herbs, or lentils. Our version features a delectable filling of perfectly seasoned potatoes and fresh herbs, encased in a crispy, golden shell.

To balance and complement these rich flavors, we're also featuring a vibrant cilantro chutney, a fresh and zesty condiment that provides a refreshing counterpoint, along with a side of coriander turmeric yogurt for an additional layer of traditional Afghan flavor and soothing texture.

This isn't just a meal; it's a taste of a timeless tradition, a connection to a legacy of rich food culture stretching back through the ages from the heart of Asia. Follow @krazz_chef and discover the authentic flavors of this extraordinary heritage.

What You'll Need

For the Dough:

1 cup (240ml) lukewarm water

1½ Tbsp (23ml) vegetable oil

1½ tsp (9g) salt

½ tsp instant yeast

3 cups + 1 Tbsp (415g) bread flour

For the Filling:

2 large potatoes, peeled, cut into 1 cm cubes

6 stalks green onion, sliced

1 cup (16g) fresh cilantro, chopped

1 tsp (1.9g) ground coriander

1 tsp (6g) salt

½ tsp ground turmeric

½ tsp ground black pepper

2½ Tbsp (38ml) vegetable oil, for frying

Let's Make Bolani! (Full Recipe & Instructions)

Prepare the Dough: In a large bowl, combine the water, oil, salt, and yeast. Stir them together, then add the flour. Mix well until a shaggy dough forms. Knead the dough for a few minutes until it's soft and elastic, adding a tiny bit more flour if it's too sticky. Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes.

Make the Filling: While the dough rests, cook the cubed potatoes in a large pot of boiling water for 15 minutes, until fully tender. Drain them thoroughly and transfer to a large bowl. Add the sliced green onion, chopped cilantro, and all the spices (coriander, salt, turmeric, and black pepper). Use a fork or potato masher to mash everything together. It's okay if a few small lumps of potato remain!

Shape the Bolani: Divide the rested dough into 8 equal pieces. Roll each piece into a ball with your hands, then dust each ball lightly with flour. On a floured surface, use a rolling pin to roll each ball into a thin circle, about 20-22 cm (8-9 inches) in diameter. Aim for it to be as thin as a tortilla, but not so thin that it tears.

Fill and Seal: Gently lift a rolled dough circle and re-flour your surface. Spread about ⅓ cup of the potato filling over half of the dough, leaving a ½ inch (1 cm) border along the edge. Dip your fingers in water and lightly moisten this border only on the half with the filling. Fold the dough in half over the filling to create a half-moon shape. Press out any air bubbles, then firmly pinch the edges with your fingers to fully seal the bolani.

Cook to Golden Perfection: Add a bit of the vegetable oil to a large pan and heat it over medium-high heat. When hot, place a bolani in the pan. Cook for 2-3 minutes. While it cooks, use a silicone pastry brush to brush more oil on top of the bolani. When the bottom is golden, flip it and cook the other side until it's also golden brown. Transfer the cooked bolani to a cooling rack. Continue with the remaining bolani.

Serve & Enjoy: Cut the bolani into triangles and serve them warm with a side of fresh cilantro chutney. Enjoy this delicious combination!

Dosage Instructions

1. Determine Total Batch Potency Use your master infusion standard (10 mg/ml) to calculate the volume needed per batch. Formula: (Target Dose per Bolani) x (Total number of Bolani) = Total mg required in batch.

2. Practical Example If you are making 8 Bolani and want each to have 10 mg of THC:

• Total Batch Potency: 8 Bolani x 10 mg = 80 mg total.

• Infusion Needed: 80 mg / 10 mg/ml = 8 ml of your master infusion.

3. Integration Instructions

• Infuse the Filling: After mashing your potatoes, green onions, cilantro, and spices together, drizzle your measured master infusion over the mixture.

• Mix Thoroughly: Use a fork or masher to fold the oil into the potato filling until completely uniform. Because the potatoes are a dense base, take your time to ensure the infusion is evenly distributed throughout the batch to avoid potency inconsistencies.

• Assembly: Proceed with filling and sealing the dough as directed.

Tips for Consistency

• Start Low, Go Slow: If you are unsure of an individual's tolerance, start with a lower dose per bolani and wait for full effects before serving more.

• Even Portioning: When spreading the filling onto the dough, use a consistent measurement (e.g., 1/3 cup per bolani) to ensure every piece has the same amount of filling and, therefore, the same dose.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Connect with us!

Follow @krazz_chef

Production, Camera & Chef: @krazz_chef

Music: Sport Arabic Football World Cup by Infraction [No Copyright Music] / Free Ride 

looking to elevate your cooking? This video isn't just about making a delicious and vibrant Infused Afghan Green Sauce—it's a guide to creating your own edibles with precision. Learn how to craft this zesty cilantro chutney and master the art of calculating cannabis dosages for a consistent and enjoyable experience. Whether you're a beginner or a pro, you'll discover the secrets to unlocking both incredible flavor and precise control. For more culinary creations, follow @krazz_chef!

chef, production, camera  ⁨@Krazz_chef⁩  

music chill Acid Jazz Beats and Funky Grooves For Studying and Relaxing

Epidemic Jazz

Infused Afghan Green Sauce (Cilantro Chutney) Recipe

Ingredients

2 to 3 bunches cilantro, roughly chopped (use stems and leaves)

4 cloves garlic, peeled

1 jalapeño (adjust to your preferred spice level)

½ cup white vinegar

½ cup apple cider vinegar

Salt and black pepper, to taste

Infused oil (e.g., cannabis-infused olive oil, for serving/mixing)

Instructions

For a Blender:

Add the cilantro, garlic, jalapeño, both vinegars, salt, and pepper to your blender.

Blend on high until the sauce is smooth and uniformly green. You might need to stop and scrape down the sides.

For a Food Processor:

Place the cilantro, garlic, jalapeño, both vinegars, salt, and pepper into the food processor.

Process until the mixture is finely minced and forms a smooth, vibrant green sauce. 

To Serve (with Infused Oil):

Portion out some of your infused oil and combine it with the desired amount of green sauce. Stir thoroughly to incorporate, then taste and adjust seasoning.

Cannabis Dosage Calculation Resources

Accuracy is key for a safe and enjoyable experience with cannabis infusions. Remember, individual tolerance varies, so always start with a very low dose and wait at least 2 to 4 hours before consuming more.

Here is the text formatted for clean, easy copying and pasting without any special symbols or complex code.

Dosage & Implementation: Infused Afghan Green Sauce

1. Precision Dosing Math To ensure every serving of your Infused Afghan Green Sauce is lab-accurate, you must determine the potency of your infused oil before incorporating it.

Step 1: Determine Total THC in Oil: (Total weight of concentrate in mg) x (THC percentage) = Total mg of active THC in your oil batch.

Step 2: Calculate Potency per Tablespoon: (Total mg of THC in oil) / (Total tablespoons of infused oil used) = mg of THC per tablespoon of oil.

Step 3: Sauce Integration: If you mix 1 tablespoon of infused oil into your batch of Green Sauce, that entire batch now contains the total mg of THC calculated in Step 1. Divide that total by the number of servings you create to find your mg per serving.

2. Operational Workflow (Integration) This sauce relies on a fresh, vinegar-based profile. Integrating the oil correctly is vital for both flavor and consistent dosing.

• The Master Blend: Prepare your Green Sauce base (cilantro, garlic, jalapeño, vinegars, salt, pepper) first. Ensure it is processed or blended to your desired consistency.

• The Infusion Phase: Do not process the oil in the blender with the sauce, as this can sometimes lead to separation or "bruising" of the oil. Instead, portion out your sauce and whisk in your measured amount of infused oil by hand.

• Final Homogenization: Whisking the oil into the sauce manually creates a better mouthfeel. Since this is an oil-in-liquid suspension, whisk vigorously until the oil is completely dispersed and the sauce looks uniform.

3. Pro-Tips for Consistency

• Emulsion Check: Because this sauce uses vinegar, the oil will naturally want to separate if left to sit. Always stir the sauce thoroughly before serving to ensure the cannabinoids are evenly distributed.

• Storage & Shelf Life: Store your infused sauce in an airtight glass container in the refrigerator. Use within 5-7 days for the best flavor. Label the container clearly with the total mg of THC per jar so you never have to guess the potency when serving.

• The "Start Low" Rule: Fresh sauces can be consumed in larger quantities than heavy edibles. Because this is often used as a condiment, be very conservative with your initial dosage calculation. It is much easier to add more sauce than to account for a high-dose serving.

Use the Krazz Precision Calculator to input your specific concentrate weight and potency to generate exact mg-per-serving figures for your menu.

Asian-Inspired Hunter-Style Mushroom Sauce with Beef Tallow Emulsion

This recipe adapts the classic hunter sauce into an Asian-fusion creation, incorporating Japanese ingredients and techniques for a rich, complex, and umami-packed sauce.

Chef Production Camera - kris Saccary aka @krazz_chef

Music - Ready For War Epic Battle Japanese Instrumental No Copyright - EnviQ

Yields: 2 cups

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

2 tbsp. beef tallow (or infused pork fat, per your reference)

4-6 oz. thick-cut bacon ends or lardon, diced

1 lb. mixed mushrooms (small dice shiitake, clean-cut brown shimeji)

1 large shallot, finely diced

1 tbsp. ginger, finely minced

2 cloves garlic, finely minced

2 sprigs fresh thyme

1/2 cup mirin or sake

1 cup beef stock, reduced to a demi-glace consistency

2 tbsp. honey

1 tbsp. rice wine vinegar

1 tsp. Chinese five-spice powder

2-3 dashes soy sauce (for seasoning)

1 tsp. soy lecithin (for emulsification)

Salt and black pepper to taste

Optional: Cornstarch slurry (1 tsp. cornstarch mixed with 2 tsp. cold water) for thickening

Instructions

Crisp the Bacon: In a large, dry skillet over medium heat, render the diced bacon ends or lardon until they are crispy and chewy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

Sauté the Mushrooms: Increase the heat to medium-high. Add the mushrooms to the pan with the bacon fat. Season with a pinch of salt to help release moisture. Cook the mushrooms until they are well-browned and their moisture has evaporated.

Aromatics and Deglazing: Reduce the heat to medium. Add the finely diced shallot, ginger, and garlic to the pan. Sauté for 2-3 minutes until fragrant. Add the thyme sprigs.

Deglaze with Mirin or Sake: Pour the mirin or sake into the hot pan, scraping up any browned bits (fond) from the bottom. Let the alcohol reduce by about half.

Create the Honey Gastrique: In a separate, small saucepan, gently heat the honey over medium heat until it starts to caramelize and turn a light amber color. Immediately remove from the heat and carefully stir in the rice wine vinegar. The mixture will bubble and seize; continue to stir until it forms a thick syrup.

Combine and Reduce: Add the reduced beef stock (demi-glace) and the prepared honey gastrique to the skillet with the mushrooms and aromatics. Stir to combine. Season with Chinese five-spice powder and a grind of black pepper. Simmer for 5-10 minutes to allow the flavors to meld.

Emulsify the Sauce: Strain the sauce into a bowl and measure the volume. Transfer the strained liquid to a double boiler or a heatproof bowl set over a pot of simmering water. Whisk in the beef tallow and soy lecithin until the fat is fully emulsified and the sauce appears thick and smooth. This step creates a glossy, stable emulsion.

Final Touches: Pour the emulsified sauce back into a clean pan. Add the cooked bacon and mushrooms back into the sauce. If the sauce is too thin, you can add a cornstarch slurry and bring it to a gentle simmer to thicken. Adjust seasoning with salt, black pepper, and a few dashes of soy sauce for a final boost of umami.

Infused beef tallow ( check out recipe ‪@Krazz_chef‬ for more details 

Before You Begin: Critical Considerations

Decarboxylation of Concentrate (If Necessary)

If your cannabis concentrate is not "activated," you must decarboxylate it first.

How to Decarb: Spread a thin layer of concentrate on parchment paper on a baking sheet. Bake at 240-250°F (115-121°C) for 20-40 minutes, or until bubbling subsides.

Potency Calculation (Crucial for Consistent Dosing)

This is essential for safe and effective dosing.

Know your concentrate's potency: Concentrates have a total cannabinoid percentage listed (e.g., 70% THC).

Determine desired potency per serving: Decide how many milligrams of THC/CBD you want in each teaspoon of fat.

Use an online calculator: Input the concentrate's potency, amount of concentrate, and fat volume to estimate potency per serving.

Method 1: Direct Infusion (Ideal for Most Concentrates)

Yields: Varies

Prep time: 5-10 minutes

Infusion time: 1-4 hours

Cooling time: 2-4 hour

 Dosage & Implementation: Asian-Inspired Hunter-Style Mushroom Sauce

1. Precision Dosing Math

To ensure every serving of your sauce is lab-accurate, you must calculate the potency of your infused beef tallow before you emulsify it into the sauce.

• Step 1: Determine Total THC in your Tallow: (Total weight of concentrate in mg) x (THC percentage) = Total mg of active THC in your total volume of infused tallow.

• Step 2: Calculate Potency per Gram: (Total mg of THC in tallow) / (Total grams of infused tallow) = mg of THC per gram of tallow.

• Step 3: Sauce Integration: If your recipe calls for 2 tbsp (approx. 28g) of infused tallow, multiply that by your "mg per gram" figure to find the total THC content of the finished 2-cup sauce batch. (mg per gram of tallow) x (28g) = Total mg of THC in the finished sauce.

2. Operational Workflow (Emulsification)

This sauce requires a stable emulsion. Because beef tallow is a saturated fat, it solidifies at room temperature, making the emulsification step with soy lecithin absolutely critical for consistency.

• The Emulsion Phase: When you reach the step to "Emulsify the Sauce," ensure your double boiler water is at a gentle simmer, not a boil. This prevents the sauce from breaking or the cannabinoids from degrading.

• Lecithin Integration: Whisk the 1 tsp of soy lecithin directly into the warm beef tallow before adding it to the sauce liquid. This creates the lecithin-fat bond that prevents the cannabinoids from pooling or separating.

• Whisking Technique: Whisk the tallow-lecithin mixture into your strained sauce liquid with steady, consistent motion. The sauce should turn from a translucent liquid into a glossy, opaque, velvet-like emulsion.

3. Pro-Tips for Consistency

• Thermal Sensitivity: Even though the sauce is emulsified, avoid boiling the sauce after the tallow has been added. If the sauce needs thickening with the cornstarch slurry, do this before the final tallow addition or keep the heat very low.

• Uniform Distribution: Because this sauce has solids (mushrooms and bacon), the fat (and thus the THC) will cling to these ingredients. When plating, ensure you distribute the mushrooms and bacon evenly across all servings, as they are now the primary carriers of the dose.

• Storage: This sauce is best served immediately. If refrigerating, note that the tallow will solidify. When reheating, do so gently in a saucepan over low heat, whisking constantly to re-emulsify the sauce.

• Service Labeling: Clearly mark all serving vessels with the total mg of THC per 2-cup batch so service staff is aware of the potency, especially if using this sauce for multiple courses or dishes.

Use the Krazz Precision Calculator at krazzchef.work to input your specific concentrate weight and potency to generate exact mg-per-serving figures for your menu.

Candied Sweet Potatoes (Daigaku Imo) with a Krazz Twist!

Ditch the ordinary and elevate your snack game with this candied yam recipe! The vibrant colors and unique honey-glaze are sure to impress, and the special twist makes it a recipe you won't forget.

Production:

Chef & Camera: Kris Saccary @krazz_chef

 Music: (FREE) 90s Boom Bap WU TANG CLAN Type Beat | Base de Rap "Enter the bu (武" by Bunburyodo Music | Producción musical

Yields: 2-4 servings Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients

2 medium orange yams (about 1 lb / 450g)

1 medium purple yam (about 1/2 lb / 225g)

Vegetable oil (for frying)

1/4 cup honey

2 tablespoons rice wine vinegar

1 teaspoon white sesame seeds (for garnish)

Instructions

Prepare the Yams: Wash and scrub the yams thoroughly. There's no need to peel them, as the skin adds to the color and texture. Cut the yams into bite-sized chunks or wedges, about 1-1.5 inches thick. Keep the colors separate for now if you want a more distinct visual effect.

Soak the Yams: Place the cut yams in separate bowls of cold water for about 10 minutes. This step helps remove excess starch, which is key for a crispier exterior. After soaking, drain the yams and pat them completely dry with a paper towel. This is crucial to prevent oil splatters.

Fry the Yams (Method 1: Two-Stage Fry):

Heat vegetable oil in a deep pot or fryer to 300°F. Carefully add the yams and deep fry for 3 minutes.

Remove the yams and let them cool on a paper towel-lined plate.

Once cooled, increase the oil temperature to 350°F. Return the yams to the oil and fry until they are golden brown and crispy on the outside and cooked through on the inside.

Fry the Yams (Method 2: Steam & Fry for Vibrant Color):

Place the yam chunks in a steamer basket and steam until they are about two-thirds cooked (they should still be firm in the center).

immediately plunge the steamed yams into an ice bath to stop the cooking process and preserve their vibrant color.

Drain the yams and pat them completely dry.

Heat vegetable oil in a deep pot or fryer to 350°F. Fry the yams until they are golden and crispy.

Caramelize the Glaze: While the yams are frying or draining, return the pan to the stove over low heat. Add the honey and rice wine vinegar directly to the pan. Cook and stir gently until the honey begins to bubble and caramelize, about 1-2 minutes. The rice wine vinegar helps to prevent the honey from burning and adds a subtle tangy note.

Coat the Yams: Add the fried yams to the pan with the caramelized glaze. Gently toss the yams to coat them evenly with the syrup. The glaze will quickly become sticky and glossy.

Serve: Transfer the candied yams to a serving dish. Sprinkle with white sesame seeds for a final touch. Serve immediately while warm, or at room temperature.

To Infuse: You can use CBD tincture or MCT oil to infuse this recipe. For a CBD carrot recipe, check out @krazz_chef. When using a tincture, add it just before you add the yams to the glaze. You can also add MCT oil at this stage, but be mindful of its smoke point.

 Dosage & Implementation: Candied Sweet Potatoes (Daigaku Imo)

1. Precision Dosing Math

To ensure every serving of your Daigaku Imo is lab-accurate, you must determine the potency of your tincture or oil before incorporating it into the glaze.

• Step 1: Determine Total THC in Infusion: (Total volume of infusion in ml) x (Cannabinoid percentage) = Total mg of active THC in your total batch.

• Step 2: Calculate Potency per Serving: (Total mg of active THC) / (Number of servings, e.g., 2 to 4) = mg of THC per serving.

• Step 3: Integration Ratio: If you are using 1 tablespoon of infused MCT oil, ensure that 1 tablespoon contains the full dose intended for the entire recipe batch.

2. Operational Workflow (The Infusion)

This recipe uses a honey-vinegar glaze, which creates a highly stable, sticky carrier for your cannabinoids.

• The Infusion Phase: Add your tincture or MCT oil infusion immediately after the honey and vinegar have caramelized, but before you add the fried yams.

• The Emulsion: Whisk the tincture or oil into the glaze briskly for 10-15 seconds. Honey and vinegar are viscous; whisking ensures the infusion is fully incorporated and will not pool at the bottom of the pan.

• Temperature Safety: Ensure your burner is on the lowest possible setting or completely off when you add the infusion. Honey can scorch easily, and high heat will degrade the terpenes and cannabinoids in your tincture or oil.

3. Pro-Tips for Consistency

• MCT Smoke Point: While the recipe notes the smoke point of MCT oil, adding it to the glaze (which is water and sugar-based) keeps the temperature well below the smoke point. As long as you are adding it after the glaze has been removed from high heat, you will protect the integrity of the infusion.

• Uniform Coating: Since this is a tossed dish, you must toss the yams thoroughly. The glaze is the delivery vehicle for the THC. If one yam is coated more heavily than another, it will contain more of the dose. Ensure every piece is thoroughly covered.

• Visual Distinction: These yams look identical to traditional snacks. If serving at a gathering, clearly label the serving dish with the total mg per portion so guests know exactly how much they are consuming.

• The "Start Low" Rule: Because candied yams are a snack-style food, it is easy to over-consume. Keep your servings measured by weight or count (e.g., 3-4 wedges per person) to maintain consistent dosing for your guests.

Use the Krazz Precision Calculator at krazzchef.work to input your specific concentrate weight and potency to generate exact mg-per-serving figures for your menu.

This recipe uses a potent cannabis concentrate, which is perfectly infused into MCT oil, then combined with other oils and finally emulsified into a rich aioli featuring fermented black garlic.

Production Camera Chef: Kris Saccary @krazz_chef

music -LATPaudio - Lion of Light | Copyright Free Dub - Reggae

⚠️ Important Dosing Disclaimer

The total batch volume is approximately 375 mL. To accurately calculate the dose per serving, you must divide the total milligrams (mg) of cannabinoids in your concentrate by 375. Always start low and wait for the effects.

🧪 Part 1: Concentrate Infusion (The Oil)

Ingredients

Cannabis Concentrate (e.g., Key Lime Kush Live Resin)

Note: Weigh out the desired dosage for your batch.

100 mL MCT Oil (for initial infusion)

150 mL Remaining Oil Blend (e.g., canola oil and olive oil)

Total Oil Volume for Aioli: 250 mL

Equipment

Small, oven-safe container (e.g., small glass dish or beaker)

Oven

Double Boiler