Lisa Felepchuk March 11, 2020
Photo by Jesse Milns / Leafly
There is no shortage of cannabis recipes and cookbooks. The internet is full of ideas that inspire you to wipe the blender, roll up your sleeves, and get your hands dirty to prepare weed-enriched food.
And whether you're still trying to master the basics like weed butter and canna cooking oil, or using more complicated recipes that require ingredients like homemade canna flour, there are step-by-step instructions for each chef's level.
However, you may find that these recipes rarely recommend which varieties to use. To better understand the best types of buds for weed-enriched foods, we asked Canada's favorite cannabis chefs (all Leafly Readers & # 39; Choice Awards winners) to share their favorite kitchen strains.
There are two mindsets:
Cooks who prefer a particular variety
Chef Travis Petersen, founder of Nomad Cook, a company that prepares cannabis-enriched meals for private dinner parties and corporate events, as well as cooking classes and recipes, always takes into account the terpenes of the bud he uses.
"Both Sundial Lemon Riot and Top Leaf Strawberry Cream have beautiful terpene profiles for cooking," says Chef Travis, who appeared at MasterChef Canada in 2016.
John Michael MacNeil, the chef at Zenabis and Namaste, also looks at terpenes and how they affect the dish he prepares.
"I like fresh lime terpenes to complement freshly cut citrus fruits, especially in starter dishes," says Chef John. “Pink Kush is great for baking. Its slight bitterness complements dark chocolate and cocoa. Jack Herer is fresh and also bitter, which is ideal for savory applications. "
Chef Cody Lindsay of The Wellness Soldier, a platform that gives veterans and all Canadians the opportunity to learn how to cook with cannabis, says he prefers to work with gaseous / cuddly strains like OG Kush, Diesel, and Purple Kush.
"These terps get through very well when combined with savory applications like our Gorgonzola cream sauce or Chimichurri," he says.
But everyone is different, and just like a hit from a Jean-Guy joint could make you creative and happy, inhaling the same thing could make someone else uncomfortable with panic.
Chef Danny Raposo, the man behind Stoner Chef Canada, says he's not a fan of cooking with so-called sativas in general. (Read more about why Leafly has turned away from classifying strains as sativa or indica and instead focuses on terpenes and cannabinoids.)
"My two favorite types of cooking are Pink Kush and Purple Kush," says chef Danny. "I usually only cook with indicas because that works best for me and my customers."
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Cooks who cook with every effort
While most cooks have their favorite strains, everyone we spoke to agreed that any cannabis strain is technically suitable for cooking as long as it is a fresh, high quality flower.
"I'm pretty flexible with the strains I use," said Charlotte Langley, a cannabis cook and COO at Scout Canning, a Canadian canned fish company that focuses on sustainability. "For personal consumption, I rely more heavily on the CBD strains for relaxation and stress management, but depending on the customer I work with, the strains change according to their needs."
Terpenes engagement, she says, comes later in her trial, depending on the court's intended outcome.
Take this into account when choosing the varieties for cooking
Some cannabis strains are almost foolproof for cooking.
"Varieties with fruity and berry-like terpenes are a little easier to process because the taste and aroma are already pleasant and get through well when extracted," says chef Cody Lindsay. Think of strains like Strawberry Cream, Blueberry and Mango Haze.
And while certain strains don't have the most appealing flavors or names, this shouldn't stop you from experimenting.
“Some varieties with repulsive aromas such as Cat Piss, Cheese and Sour Diesel are somewhat difficult to process with their taste profile, but can still be used in various applications, such as in our taco with pico de gallo and guacamole recipe. Says Chef Cody. (Note that cheese was available on the legal Canadian market at the time of writing. Sour Diesel and Cat Piss were not.)
Regardless of which variety you choose to cook your next meal, you should always start low and drive slowly.
Lisa Felepchuk is an experienced lifestyle editor, author and digital nomad from beautiful Vancouver, British Columbia.