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.

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.

This kimchi base is engineered to be the perfect, stable foundation for all your infused culinary creations. By maintaining a non-infused base, you ensure consistent flavor and texture, while reserving the infusion step for the final assembly to guarantee 100% dosing accuracy.

Ingredients

• 1 Head Napa Cabbage (washed and separated)

• 1/4 cup Coarse Sea or Kosher Salt (for brining)

• 1 heaping tbsp Gochujang

• 1 tbsp Gochugaru

• 3–4 cloves Garlic (pureed)

• 1 tbsp Fresh Ginger (pureed)

• 1–2 tbsp Chia seeds (binds juices)

• 1 bunch Green onions (sliced on bias)

• 1 Large Orange carrot (julienned)

• 1 Large Purple carrot (julienned)

Method

1. Brining: Rub the salt over the cabbage thoroughly. Let it sit for 1–2 hours. Rinse with cold water 3 times and squeeze until completely dry.

2. Paste Preparation: Whisk the gochujang, gochugaru, garlic, ginger, and chia seeds until the mixture is smooth.

3. Coating: Massage the spice paste into the cabbage, carrots, and green onions until everything is evenly coated.

Fermentation & Storage

• Fermentation: Pack the mixture tightly into your container.

• Jar Storage: Keep in a clean, airtight glass jar. Store in a cool, dark place or the refrigerator. Flavor will develop over several weeks.

• Bag Storage: For long-term preservation or service prep, use a vacuum-sealed bag to limit oxygen exposure.

• Sanitation: Always use clean, food-grade equipment to prevent unwanted bacterial growth.

Precision Infusion (Assembly-Phase)

For consistent dosing, add your infusion at the final stage of assembly rather than during fermentation. This eliminates variables caused by liquid release and ensures an exact dose in every portion.

The Dosing Formula Use this formula to calculate the amount of Master Infusion (e.g., Infused MCT Oil or Honey) required per serving:

Required Infusion (ml) = Target Dose (mg) / Infusion Potency (mg/ml)

Assembly Protocol Add the calculated volume of your infusion agent directly into your filling mixture per serving

Class is in session! Today we're rolling up the ultimate Kimchi Firecracker Egg Rolls. Crisp, shattering shells meet a smooth, savory miso-lime cream cheese filling with an optional sweet-and-spicy honey-glazed kimchi base. No guessing, no stressing—just clean math. Skip manual calculations: click the Linktree link in my bio to sign up as a closed beta tester for the Pride Precision App and help us launch on the Google Play Store!

🛠️ STEP 1: OPTIONAL PRECISION INFUSION SCIENCE

Skip the guesswork. Use these industry-standard variables from the Pride Precision App to verify your targets:

W: Weight of concentrate (grams)

P: Potency of concentrate (% THCA)

0.877: Decarb Coefficient (THCA losing CO2 loses ~12.3% mass)

E: Extraction Efficiency (Sous-vide: 0.90–0.95)

🧮 Dosing Formulas & Examples (78% Potency & 95% Efficiency)

Targeting a Specific Dose: To hit 10mg THC per roll for 6 standard rolls (60mg batch target):

Formula: W = Total Target THC (mg) / ((P * 1000) * 0.877 * E)

Calculation: W = 60 / ((0.78 * 1000) * 0.877 * 0.95) = 0.092g (92mg concentrate)

🔄 Reverse Dosing (Working backward from a weight): Find your per-piece strength from a pre-weighed amount:

Formula: Total THC (mg) = W * (P * 1000) * 0.877 * E

Calculation (For 0.1g concentrate): 0.1 * 780 * 0.877 * 0.95 = 64.98mg total batch THC

Per Standard Roll (6 total): 64.98mg / 6 = 10.83mg THC per roll

Per Mini Roll (12 total): 64.98mg / 12 = 5.41mg THC per mini roll

Or, just use my app—easy, simple, and it does all this math for you!

Decarb concentrate at 220°F–240°F until bubbles stop, then blend into an optional carrier:

Option A (Honey Emulsion): Combine concentrate, 2 oz (60 ml) honey, 1/4–1/2 tsp sunflower lecithin in sous-vide at 140°F–160°F for 1–1.5 hours.

Option B (Infused Duck Fat): Whisk concentrate into 2 oz (60 ml) duck ghee fat with 1/2 tsp sunflower lecithin over double boiler; sous-vide 2–4 hours at 186°F.

🥬 STEP 2: HONEY-GLAZED KIMCHI BASE (INFUSION OPTIONAL)

Ingredients

1 Head Napa Cabbage (washed, separated)

1/4 cup Coarse Sea/Kosher Salt (For brining)

2 oz (60 ml) Honey (Standard OR optional honey emulsion from Step 1)

1 heaping tbsp Gochujang + 1 tbsp Gochugaru

3–4 cloves Garlic + 1 tbsp Fresh ginger (both pureed)

1–2 tbsp Chia seeds (binds juices)

1 bunch Green onions (sliced on bias)

1 Large orange carrot + 1 Large purple carrot (both julienned)

Method

Brine: Rub salt over cabbage. Sit 1–2 hours. Rinse cold 3 times, squeeze dry.

Paste: Whisk honey, gochujang, gochugaru, garlic, ginger, and chia seeds until smooth.

Coat: Massage paste into cabbage, carrots, and green onions. Chop 3 oz (85g) of this finished kimchi for the filling.

🥖 STEP 3: ROLLING & FRYING THE SHELLS

Ingredients & Tools

Standard (6 Rolls): 6 Premium Egg Roll Wrappers + 3/4" to 1" wooden dowels

Mini (12 Rolls): 12 Premium Wonton Wrappers + 3/8" to 1/2" wooden dowels

Frying Oil (as needed) & Water/cornstarch slurry for sealing

Method

Roll: Wrap wrapper tightly around a wooden dowel mold. Seal edge flat with slurry.

Fry: Submerge wrapped dowel in oil at 350°F. Fry until blistered and golden brown (minis fry fast!).

Cool: Rest on a wire rack, then gently slide the mold out.

🍦 STEP 4: THE ULTIMATE KIMCHI CREAM FILLING & ASSEMBLY

Ingredients

1 block (8 oz / 250 g) Cream Cheese

3 oz (85 g) Kimchi (From Step 2, strained and finely chopped)

1 tsp Lime Zest + 1 tbsp Lime Juice

1 tsp Miso Paste + 1 tsp Toasted Sesame Oil + 1 pinch Baking Soda

OPTIONAL SPIN: 1-2 tbsp Infused Duck Ghee or Infused Honey from Step 1 (if kimchi isn't infused).

Garnishes: Sriracha, toasted sesame seeds, chopped green onion tops.

Metrics & Correlated Volumetric Yield

Total Filling Volume: ~330 ml.

Standard Size (6 Rolls): Pipe exactly 55 ml (1.85 oz) per shell.

Mini Size (12 Rolls): Pipe exactly 27.5 ml (0.92 oz) per shell.

Piping exact volumes ensures perfect app-calculated dose distribution!

Method

Whip: Whip cream cheese until light and fluffy.

Mix: Stir in miso, sesame oil, lime juice, zest, and baking soda. (Whip in your infused duck ghee or honey here if using).

Fold: Gently fold the 3 oz chopped kimchi into the cream base until uniform.

Assemble: Pipe into crispy shells from both ends until packed solid. Top with sriracha drizzle, sesame seeds, and green onions. Serve immediately!  

follow more ‪@Krazz_chef‬ 

production/camera chef - @krazz_chef - Kris Saccary

music- Kimchi Rolls- suno.com

Cover of

Kimchi Rolls 

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.

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

Vacuum Seal Bag or Heat-Proof Jar (for sous vide)

Sous Vide Immersion Circulator

Instructions

Weigh Concentrate: Weigh your cannabis concentrate.

Decarboxylate (Activate): Preheat your oven to 220°F. Place the concentrate into a small, oven-safe container and bake for 30 minutes to 1 hour, or until bubbling stops completely.

Prepare for Handling: If the decarboxylated concentrate is sticky, place it in the freezer briefly to make it easier to handle and transfer.

Initial Infusion (MCT Only): Set up your double boiler. Add only the 100 mL of MCT oil and your decarbed concentrate into the top piece of the double boiler.

Gentle Heat: Apply heat, stirring constantly until the concentrate is fully melted and no streaks are present in the MCT oil.

Sous Vide Perfection: Carefully pour the 100 mL MCT infusion into a vacuum seal bag or heat-proof jar. Place the sealed container into a water bath with a sous vide circulator set to 185°F.

Maintain Temperature: Sous vide for 2 hours. This step ensures the initial, potent MCT infusion is perfectly saturated and stabilized.

Combine All Oil: Remove the MCT oil infusion from the sous vide bath. Now, carefully pour and mix in the 150 mL of the remaining oil blend (canola and olive oil). The total oil volume is now 250 mL.

Cool: Allow the full 250 mL oil blend to cool to room temperature before proceeding to Part 2.

🧄 Part 2: Black Garlic Aioli Emulsification

Ingredients

2 large Egg Yolks

1 Tablespoon Dijon Mustard

Juice of half a Lemon

Fermented Black Garlic (to taste)

Infused Oil Blend (250 mL total, from Part 1)

1/4 Cup Apple Cider Vinegar (for thinning/acidity)

 salt and pepper to taste . 

Equipment

Bowl or large beaker

Immersion Blender (recommended) or whisk/standard blender

Instructions

Prepare Base: In a mixing bowl, combine the 2 egg yolks, 1 Tbsp of Dijon mustard, lemon juice, and your desired amount of fermented black garlic. Mix around with a fork.

Emulsify: Grab an immersion blender.

Slow Drizzle: Slowly drizzle the infused oil blend in while blending, switching back and forth with small amounts of the 1/4 cup of apple cider vinegar (in case it gets too thick or to help thin out and give more acidity).

Finish: Blend until all the oil is incorporated and the aioli is thick, creamy, and uniform.

Serve: Pour into a bottle or serve as a dip.

Dosage & Implementation: Fermented Black Garlic Aioli

1. Precision Dosing Math

To ensure every serving of this aioli is lab-accurate, you must calculate the potency based on the total final yield of the sauce (375 ml).

• Step 1: Determine Total THC in the Batch: (Total weight of concentrate in mg) x (THC percentage) = Total mg of active THC in the sauce.

• Step 2: Calculate Potency per ml: (Total mg of THC in the batch) / 375 ml = mg of THC per 1 ml of finished aioli.

• Step 3: Serving Calibration: If you serve 15 ml (1 tablespoon) of aioli, calculate your dose as follows: (mg per ml) x 15 ml = Total mg of THC per serving.

2. Operational Workflow (Infusion & Emulsification)

This recipe is unique because it uses a two-stage oil blending process. The stability of your cannabinoid delivery depends on keeping the emulsion tight.

• The Infusion Phase: Always dissolve your concentrate into the 100 ml of MCT oil first. MCT oil is highly saturated and bonds effectively with cannabinoids. Only after this initial infusion is stable and uniform should you add the remaining 150 ml of canola and olive oil.

• The Emulsion Phase: When using the immersion blender, start at the bottom of the beaker. Drizzle the oil slowly. If the aioli starts to look "broken" or oily, stop adding oil immediately, add a few drops of water or vinegar, and blend until it re-emulsifies.

• Lecithin Note: If you find your aioli tends to separate, a tiny pinch of soy lecithin added to the egg yolk base before blending will act as a stabilizer to ensure the cannabinoids stay evenly distributed in the fat.

3. Pro-Tips for Consistency

• The Black Garlic Variable: Fermented black garlic has a powerful, savory profile. Because this aioli is a "heavy" sauce, it is easy to over-consume. Always label the container with the "mg per ml" calculation so guests know exactly how much they are consuming per tablespoon.

• Temperature Control: Keep your ingredients (especially the eggs and oil) at room temperature before blending. Cold ingredients often lead to "breaking" the emulsion. If the aioli breaks, the cannabinoids will pool in the separated oil layer, leading to inconsistent dosing.

• Storage & Shelf Life: This contains fresh raw egg yolks. It must be stored in the refrigerator and consumed within 3-4 days. Because it is a fresh emulsion, whisk or shake the bottle before every serving to ensure the cannabinoids are not settling.

• Visual Distinction: This aioli will have a distinct dark color from the black garlic. It is visually unique, which helps distinguish it from non-infused condiments—but you should still label it clearly with the potency (mg) per serving to ensure responsible consumption.

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.

"Go make this aioli! Now go upgrade your life... and your burgers! Happy cooking!" 

Chef Production Camera: @krazz_chef - Kris Saccary | Music: Moby - 'Extreme Ways' borne instrumental

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Ingredients For Roasting 

1 medium Pumpkin or Butternut Squash (about 3 lbs)

2 tbsp Canola Oil

Salt and Black Pepper to taste

For the Soup Base2 tbsp Olive Oil (or more, for sautéing the mirepoix)

1 large Onion, 

diced2 Carrots, 

diced2 stalks Celery,

 diced3-4 cloves Garlic, minced or sliced

1/2 cup Dry White Wine (optional, for deglazing)

6-8 cups Chicken or Vegetable Stock (enough to cover the vegetables)

1-2 tsp Chinese Five Spice Powder (or other preferred spices)

50 ml Apple Cider Vinegar

100 ml Maple Syrup

For the Sachet and Aromatics

2 sprigs Fresh Rosemary

4 sprigs Fresh Thyme

10-15 Black Peppercorns

Optional: Bay Leaf

For Finishing and Garnish

1/2 cup Cold Heavy Cream

1/4 cup Infused Olive Oil (to blend into the soup)

Freshly chopped Parsley or chives, 

for garnish Plain Olive Oil (for initial garnish drizzle), 

optional For the Spicy & Salty Roasted Pumpkin Seeds Seeds scooped from 1 large pumpkin or squash (cleaned and dried)

1. Prepare and Roast the Squash/Pumpkin Prep: Cut the pumpkin or squash into large chunks (do not peel the skin yet). Using a spoon, scrape out the guts and stringy bits, and save the seeds for roasting later if desired. 

Toss and Season: Place the chunks in a large bowl. Drizzle with 2 tablespoons of canola oil, and season generously with salt and pepper. Toss to coat evenly.

Roast: Spread the squash/pumpkin on a baking sheet. Roast in a preheated oven at 350 f for 30 to 40 minutes, or until the flesh is very tender when pierced with a fork.

Peel: Once fully roasted, remove from the oven. Let cool slightly, and now the skin should be very easy to peel off or scoop the flesh out of. Discard the skin.

2. Prepare Mirepoix and Sachet Mirepoix:

 While the squash is roasting, prepare your mirepoix by dicing the onion, carrots, and celery. Mince the garlic.

Sachet: Create a small herb bundle (sachet d'épices). Place the rosmary, thyme, and black peppercorns (and bay leaf, if using) onto a small square of cheesecloth or a tea strainer. Tie it tightly with kitchen twine to form a secure packet.

3. Sauté and Simmer the SoupSauté: In a large stock pot or Dutch oven, heat olive oil (for sautéing) over medium heat. Add the diced onion, carrot, and celery (the mirepoix). Sauté until the vegetables are softened and the onions are translucent, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

Deglaze: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. 

Let it cook down for 1-2 minutes. Combine: Add the roasted pumpkin/squash flesh, the prepared sachet, and the stock. 

The stock should be covering all the solids.

Season and Simmer: Stir in the five spice powder, apple cider vinegar, and maple syrup. Bring the soup to a gentle simmer. Reduce the heat to medium-low, cover partially, and let it simmer for 20-25 minutes to allow the flavors to meld.

4. Blend and Finish Remove Sachet: Turn off the heat and take out the sachet of herbs and peppercorns.

Blend: Use a hand/immersion blender to blend the soup directly in the pot until completely smooth.

Strain: For the smoothest possible texture, press the blended soup through a fine mesh strainer or sieve into a clean pot or bowl, using the back of a ladle to push the liquid through. Discard any remaining solids.

Aerate and Enrich: Return the smooth soup to the pot over low heat. Pour in the cold heavy cream and the 1/4 cup of infused olive oil. Whisk vigorously with a hand whisk or use the immersion blender briefly to blend in the cream and oil. The cold cream and oil addition help aerate the soup, making it rich yet light.

Serve: 

Taste and adjust salt and pepper if needed. Ladle the hot soup into bowls. Garnish with chopped fresh parsley or chives.5. Spicy & Salty Roasted Pumpkin Seeds Clean & Dry: Rinse the saved seeds thoroughly and pat them completely dry. Toss: In a small bowl, toss the dried seeds with the canola oil, salt, black pepper, and chili powder.

Roast & Garnish: Spread in a single layer on a baking sheet. Roast in an oven at 325f for 15-25 minutes, stirring halfway. Cool, and sprinkle generously over your finished soup.

Dosage & Implementation: Roasted Pumpkin/Squash Soup

1. Precision Dosing Math

To ensure every serving of this soup is lab-accurate, you must calculate the potency based on the total THC content in your 1/4 cup (approx. 60 ml) of infused olive oil used for the finishing stage.

• Step 1: Determine Total THC in the Infused Oil:
  (Total mg of THC per ml of oil) x (60 ml of oil) = Total mg of active THC in the soup batch.

• Step 2: Calculate Potency per Serving:
  (Total mg of THC in the batch) / (6-8 servings) = mg of THC per serving.

• Step 3: Serving Calibration:
  If you require a specific dose per bowl, adjust the amount of infused oil added during the "Aerate and Enrich" step, or adjust your serving size accordingly.

2. Operational Workflow

This recipe relies on a controlled infusion during the final step to protect the cannabinoid integrity.

Step

Action

Tech Note

1. Roast

Roast squash/pumpkin at 350F for 30-40 min.

Skin should be easy to remove once tender.

2. Simmer

Sauté mirepoix, add stock, sachet, and aromatics.

Simmer for 20-25 minutes to meld flavors.

3. Blend/Strain

Blend until smooth, then press through a sieve.

Discard solids for the smoothest possible texture.

4. Aerate

Whisk in cold cream and infused olive oil.

Use a whisk or immersion blender to emulsify.

3. Pro-Tips for Consistency

• The Infusion Window: The cannabinoids are added during the "Aerate and Enrich" step. Because this occurs after the soup has finished simmering and the heat has been turned down, it preserves the potency of the infused olive oil.

• Emulsification is Key: Use an immersion blender or a vigorous hand-whisking motion when adding the cold heavy cream and the infused olive oil. This aeration creates a rich, light texture and ensures the infused oil is evenly distributed throughout the soup, preventing "oil slicks" on the surface.

• Garnish Logic: The recipe suggests using plain olive oil for a garnish drizzle and topping with roasted pumpkin seeds. If you want to increase the dose, you could drizzle a small amount of additional infused oil on top, but be sure to calculate this into your total mg-per-serving count.

• Storage: This soup can be refrigerated. When reheating, do so gently. High heat will not only break the emulsion (causing the cream and oil to separate) but may also degrade the cannabinoids.

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

The "Precision-Infused" Turkey: A Masterclass in Sous Vide Dosing

"Forget 'guessing' with your holiday edibles. Stop wondering if the THC actually made it into the meat or stayed in the pan. We used molecular gastronomy and mass-balance physics to create a perfectly dosed, sous vide turkey where every gram of meat has a guaranteed milligram count. Juicy, crispy, and scientifically potent."

📋 The "Mass-Balance" Equation

How to calculate exactly how much THC is in your meat before you serve it:

To find your yield, you must track the weight of your oil from start to finish.

Total THC in Meat=(Wstart​Wstart​−Wresidual​​)×Total mg THC Added

Where:

Wstart​: The weight (grams) of infused oil you put in the sous vide bag.

Wresidual​: The weight (grams) of the fat you skimmed off the bag juices after chilling.

The Result: Tells you exactly how many milligrams of THC "disappeared" into the muscle fibers.

🍗 The Recipe: Staggered-Temp Infused Turkey

1. The Infusion Prep

For White Meat: Use a clean MCT-based concentrate oil (Aim for 1.5 mg/g for a social dose).

For Dark Meat: Use a potent flower-infused Coconut Oil (Aim for 15 mg/g for a heavy-hitter experience).

2. The Sous Vide "Stagger" (The Secret to Texture)

Step 1: Bag your Legs, Thighs, and Wings with 75g of infused oil. Submerge at 65.6∘C (150∘F) for 4 hours.

Step 2: Drop the bath to 60.6∘C (141∘F). Add your Breast bags (75g oil). Cook everything together for another 4 hours.

Total Time: Dark Meat (8 hrs), White Meat (4 hrs).

3. The Separation (The Data Phase)

Remove meat from bags and chill the remaining liquid.

Once the liquid turns to "jello," skim the solidified fat off the top.

Weigh this fat. Use the equation above to find your dose!

4. The "400-300" Finish (Simultaneous Service)

The Crisp: Preheat oven to 400∘F (205∘C). Pat legs/thighs dry, brush with soy sauce/butter, and roast for 10 mins until skin blisters.

The Warm: Drop heat to 300∘F (150∘C). Add the sliced breast (in a dish with a splash of stock, covered in foil) for 15 mins until piping hot.

🍯 The "Golden" Residual Gravy

Don't throw away the bag juices!

The Base: Take the "jello" (turkey collagen/stock) left in the bags and melt it in a saucepan.

The Roux: Melt your Residual Skimmed Fat in a separate pan. Whisk in equal parts flour to create a medicated paste.

The Emulsion: Slowly whisk the stock into the roux.

The Finish: Use an immersion blender to ensure the THC oil is perfectly bonded to the gravy so every ladle has an equal dose.

📈 Yield Results (Based on our Lab Run)

Breast/Legs: 40–45% Oil Absorption ⟹ 12 mg per slice.

or per gram  weight out total thc ÷ total meat amount 

Thighs: 55–60% Oil Absorption ⟹ 1 mg per 1 gram of meat.

Dosage & Implementation: "Frenched" Rack of Lamb

1. Precision Dosing Math

To ensure your lamb service is consistent, you must calibrate your infused compound butter or finishing oil based on your Master Infusion standard.

• Master Infusion Standard: Your infusion is calibrated to 10mg per ml.

• Step 1: Calculate Total Dose per Rack:

  • If you are preparing a compound butter using this infusion to finish the lamb, determine your target dose per portion.

  • Example: If you want 10mg per serving, use 1ml of Master Infusion per serving within the compound butter or finishing glaze.

• Step 2: Scaling:

  • Total mg of THC = (Number of Servings) x (Target mg per serving).

  • Ensure your compound butter or finishing sauce contains the calculated total mg of THC before application.

2. Operational Workflow

While the primary focus of this video is the "Twine-and-Pull" technique, integration of your infusion must occur during the finishing stage to prevent heat degradation.

• The Technique: Use the "Twine-and-Pull" method to remove the knuckles and membrane, ensuring a clean, "Frenched" bone appearance.

• The Infusion Phase: Do not use your infusion during the initial high-heat searing process. The cannabinoids will degrade under extreme temperatures.

• Finishing: Apply your infused compound butter or finishing oil after the lamb has been seared and rested, or baste with it during the very last 60 seconds of cooking (low heat). This preserves the cannabinoid profile.

3. Pro-Tips for Consistency

• The "Clean" Bone: When scraping the bone clean with a knife, be thorough. Any residual membrane left on the bone can cause the meat to "weep" or look untidy during service, which detracts from the professional aesthetic of the Frenching process.

• Anchor Strength: When performing the "Twine-and-Pull," ensure the butcher's twine is attached to a heavy or immobile object. If the anchor point moves, you lose the tension required to cleanly strip the membrane from the bone.

• Even Portioning: After Frenching, cut the rack into even chops. Since the rack is now infused (via your finishing butter), uniform portioning is critical to ensure every guest receives an identical dosage.

• Visual Distinction: Because this is a high-end service item, ensure your serving platters are marked clearly if the lamb is infused. Since the infusion is applied as a finishing element, it may be invisible to the diner, making clear communication or labeling essential.

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

production camera chef - @krazz_chef - kris saccary 

music - I do not own any of the music this is for entertainment only 

Christmas Music [Holidays Music] (No Copyright Music) by MokkaMusic / Christmas Evening

Jingle Bells Hip-Hop Instrumental - Christmas Hip Hop Beat

HipHop Vibes

Christmas Music Mix 🎄 Best Trap - Dubstep - EDM 🎄 Best Christmas No Copyright

Hour of Reggae Dub Instrumentals : 002 : Copyright Free : Royalty Free