Quote Originally Posted by KindReviews
Why not infuse a Gastrique?
I don't think that would work, since those are just sugar + water + vinegar... there's nothing to hold the THC really. You might be able to infuse a vinegar over a long period of time, but I don't think cooking trim/hash in a gastrique would have any potency to speak of. A buerre monte or something along those lines might work, though I still think a long, low-heat extraction is by far the best way to preserve potency... I imagine that would be pretty tough with a delicate sauce like that (mainly because it need to get whisked regularly to keep the emulsification), but it's possible if you hold it below 190 or so.

I want to do a batch of medicated carnitas. You could probably infuse the lard with hash while slow-cooking them and then just finish them quickly in a hot pan to serve... that shouldn't kill the potency much at all.

Also, infusing clarified butter would be great for omelets and things like that which cook quickly. I'm not sure how long it would last without freezing it though...