In Michael Rubens’ experience of cooking up huge vats of infused butter for the Colorado Cannabis Company, the edibles chef quickly learned of one side-effect of making cannabutter:
It stinks.
“It really smells,” Rubens said. “Even though it’s legal; when I’m baking at home, I don’t need the whole neighborhood and the next neighborhood over to know what I’m up to.”
Stir it up
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So Rubens decided to forgo infused butter, hash oil and the other typical ingredients for cooking with cannabis, and he forged a different path. With the help of a couple of $20 coffee grinders, Rubens developed what he calls “pot flour.”
Rubens dishes the details of his cooking process for edibles to Cannabist editor-in-chief Ricardo Baca on The Cannabist Show, which also features Puffco founder Roger Volodarsky.
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