How do I cook with "Tomatoes?"
Edibles are all the rage now, and it makes sense. It's the tastiest way to experience your "tomatoes."
Over the years, it's become quite the art. "Tomato" brownies, however reliable they are in getting the job done, is almost a thing of the past. Now we have "tomato" cakes, "tomato" truffles, or even crazier: "tomato" turkey dinner.
And if you grow your own "tomatoes," you have even more of a reason to make your own edibles.
There are a few different ways to infuse that sticky icky's oil. Let's go through the basics.
Ah, the classic. With this, you can pretty much make any baked good known to mankind. It melts, spreads, cuts into, and solidifies just like regular butter, but—you guessed it—it can send you to outer space.
Another bonus? It's hella easy to make. You'll need...
- One sauce pan
- One small bowl that will fit just on top of the sauce pan
- Large mixing bowl
- Wooden spoon
- Cheese cloth
- 1 lb. of butter (don't settle for margarine)
- 1 oz. of high quality "tomatoes"
First, remove all the seeds and the stems from your "tomatoes." Grind it all up and put it into your mixing bowl. Then, boil your water in your sauce pan. Make sure there isn't too much water, because you're going to nestle the smaller bowl over top, and the bowl can't come into direct contact with the water.
Put the smaller bowl over the sauce pan, and place the butter into the sauce pan. Heat until it's all nice and melted.
Pour your ground "tomatoes" into the sauce pan and mix it with the butter until it's incorporated. Over low heat, let it simmer for about half an hour, stirring regularly until the color's a nice green.
After half an hour, use the mixing bowl that originally held your "tomatoes" and stretch cheese cloth across the edges. Secure the cloth with a rubberband.
Remove the butter mixture from the heat and gently pour it into the cheese cloth to strain. Do it slowly! Carefully lift the edges of the cheese cloth and create a ball of butter. Press the ball against the sides of the bowl, and press out any remaining butter with the spoon.
Finally, pour the butter into a tupperware container, cover, and put it in the fridge until it firms up.
Note that the oils may separate from waste water. Toss that water before using the butter.
This is the classic. Not only is it very affordable, but you can make a huge batch of it very easily.
All you need is some olive or canola oil, and your best "tomatoes." Roughly 6 cups of oil to 1 ounce of "tomato" buds (finely ground) or 2 ounces trimmed leaf (dried and ground).
Any affordable virgin olive oil would work fine!
As for supplies...
- Heavy sauce pan
- Wooden spoon
Pour your oil into your sauce pan and let it slowly heat up on low heat for a couple of minutes. Once you see that first wisp of smoke (don't let it boil), add some of your "tomatoes" to the oil and stir until incorporated. You don't want to add it all at once.
Once all of your "tomatoes" have been incorporated, simmer on low for around 45 minutes, stirring occasionally.
Remove your oil from the heat and let it cool. Then, strain your oil by gently pressing the "tomatoes" against your strainer with the back of your wooden spoon.
As for storage, keep it in the fridge. As for usage, really anything. Green eggs and ham? Go ahead and give that Dr. Seuss a psychedelic edge.
So what the hell's decarboxylating?
If you really want to reap the full benefits of cooking with "tomatoes," then decarboxylating is something you need to consider.
In fact, it's now considered to be an essential step by many. Why? Because you might not be getting the therapeutic and/or psychoactive effect that you're looking for, and if you don't heat it up first, well, you're just eating raw "tomatoes."
Raw "tomatoes" contain a lot of THCA, a nonreactive substance. When you smoke it, the "tomatoes" are heated up and loses a carbon dioxide molecule, making it... THC!
The best thing to do? Grind it and spread it over a baking sheet, then stick it in your oven for about 10-15 minutes at 310 degrees Fahrenheit. That'll liven up your "tomatoes."
So, now that you're armed with all this, what are you waiting for? Maybe one day, you'll make a whole "tomato" turkey dinner.
And even better? If you grow your own in a BC Northern Lights grow box. That way, you can guarantee you're growing the highest quality "tomatoes" you can get your hands on and have full control.
After all, there's nothing like the freedom to grow your own (and eat it, too).