Kitchen Toke magazine: Winter 2020
In the Winter issue, we celebrate legalization in Illinois with some Chicago favorites – an infused dinner with actor and cannabis farm owner Jim Belushi, a talk with influencer Elise Swopes about how a local kid made good, and a tour of Chicago dispensaries and hidden-gem restaurants. Ry Prichard tells of the benefits of cooking with terpene profiles, and we share three accounts of how ancient civilizations used cannabis.
Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, de-carbing meant heating the buds at a low temperature for two to three hours in the oven. This method, however, can destroy flavor and lead to bitterness. Learn how to preserve both the consistency and the terpene flavors by using our sous vide process.
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