Oil infusions are trending, especially Coconut Oil. During infusion, it quickly becomes more potent. Its higher fat content better absorbs the active ingredient.
You may also use olive, grapeseed, sunflower, almond, walnut, sesame, avocado, macadamia, or peanut oil.
NOT recommended are soybean, canola, extra virgin olive or corn oil.
You may also use olive, grapeseed, sunflower, almond, walnut, sesame, avocado, macadamia, or peanut oil.
NOT recommended are soybean, canola, extra virgin olive or corn oil.
Ingredients
Below is a common ratio to use for infusion. Adjust amount to personal preference or machine capacity.
- ¼ ounce/7g Decarbed herb per cup
- 1 cup cooking oil
- 1 tablespoon lecithin**
**Lecithin helps the active ingredients stay mixed with your oil and not separate. It also helps with absorption in your body.
Quick Start: How to
Following is a Quick Start to infusing oil. For more detailed instructions, reference your machine's Instruction Manual.
- On the EdiWhip,
- Fill the strainer with decarbed herb and place in the EdiWhip.
- Place remaining ingredients into the chamber and place the lid securely on.
- Select Butter and Start.
- On the EdiOven,
- Insert the strainer in the purple infusion sleeve.
- Insert the purple infusion sleeve into the metal decarb cup.
- Place your ingredients into the assembled cup.
- Follow the Infusion Instructions in your machine's manual.
- When the time is done, the machine will beep and automatically turn off.
- Allow 15-20 minutes for the contents to cool down.
- Unplug from the outlet and take the lid off.
- Place the strainer basket into a large mixing bowl or measuring cup. Pour the infused mixture slowly through your strainer. Use a spatula or press device to squeeze out the liquid.
- Your infusion is now ready to be used in your favorite recipes.
- Pour into trays, molds or a storage container.
- Store in the refrigerator for up to 30 days or in the freezer for up to 6 months.
TIPS:
Do not use margarine or water.
For Coconut Oil:
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