Mastering the Craft with Chef 420
If you’ve ever spent a late night scrolling through the archives of cannabis culture looking for the “Holy Grail” of cannabutter, you’ve likely landed on the doorstep of Chef 420. Long before cannabis cooking was a “gourmet” trend featured on Netflix, Chef 420 was in the lab, perfecting the art of the infusion for the everyday head.
Operating through the legendary hub thc-marijuana-cooking.com, Chef 420 has become a go-to resource for those who want their edibles to do exactly what they promise: deliver a clean, potent, and reliable high. His philosophy is simple—you don’t need a Michelin star to cook with weed; you just need patience, the right temperature, and a respect for the flower.
Back to the Basics
While other chefs might use complex molecular gastronomy, Chef 420 keeps it real. His methods focus on the Decarboxylation/Infusion cycle, ensuring that every milligram of THC-A is converted to psychoactive HC without burning off the terpenes that give each strain its soul. Whether you’re making his famous Space Cakes” or a savory pasta, the foundation is always his slow-simmered, high-clarity cannabutter.
Featured Recipe: Chef 420’s Classic Pot Brownies
Hay Hay Fellow culinary cannabis cooking enthusiasts, Here It is My Basic Brownie recipe, I say basic but I make these more than any other.
Just add some nuts, or chocolate pieces, peanut butter pieces, or whatever, I’ve added whole gummie bears it’s awesome.
Enjoy!
Ingredients:
2 cups white sugar
1 cup marijuana butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs 1
1/2 cups all-purpose flour or cannaflour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
Read my Tips & Tricks for the best Brownies
Mix the dry ingredients in a large bowl until well blended. then melt the marijuana butter.
Add the vanilla extract and eggs to the butter and then mix in with the dry ingredients. Mix until almost smooth,(very small lumps).
Pour batter into a marijuana buttered and lightly floured 9×13 inch pan.
Bake at 350 F. for 20 to 30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
Remove from the oven and let cool for 5 min.
Cut and eat.
Chef 420’s Blueberry Sourcream Cheesecake
This is OOhhh sooo good. One of my most requested delights.I’ts sure to go in a flash, you might want to make two!
FILLING:
Ingredients:
2 Lb. cream cheese (softened)
1/2 cup medicated butter (warmed to liquid NOT HOT)
1 Lb. sour cream
1/2 cup whole milk
6 eggs(at room temperature)
2 cups sugar
1 cup cannaflour
1 pinch salt
2 Tablespoons lemon zest
2 Tablespoons vanilla extract or 1 vanilla bean **
2 pint fresh Blueberries or 2# bag frozen completely thawed and drained.
**To use a vanilla bean, cut it open with a paring knife. Scrape out the moist seeds with the tip of the knife and stir them into the mix.The seeds do not dissolve and will remain visible as small brown or black flecks.
TIP: After the seeds have been removed,the bean husk can be stored in a covered container with sugar to create vanilla flavored sugar.
TOPPINGS:
1 pint fresh blueberries or 1# frozen thawed and drained
1 cup sugar
3 Tablespoons cornstarch
DIRECTIONS:
Read my cheese cake Tips & Tricks for the Perfect cheese cake.
FILLING:
This recipe takes a bunch of mixing in order to completely mix the ingredients and ensure a smooth texture. I prefer to use a Kitchen aid, but you can use a hand mixer.
Separate your blueberries in half, save the most whole berries for later,the other half, blend in a food processor or blender and set aside.
Cube the cream cheese into 2″ cubes and place in mixer, with the sour cream. Mix for 30 seconds, then add whole milk, and butter. Mix for another 30 seconds.
Add sugar, flour,salt, vanilla, lemon zest and the blended berries, mix until smooth, scraping the sides with a spatula occasionally.
Add eggs one at a time, about 30 seconds apart, making sure not to get shell in the batter.
Pour mixture into prepared spring-form pan with crust.
Add the rest of the blueberries, drop them slowly into your cheesecake.
Place your filled spring-form pan into a large 2″ deep cake type baking pan,place onto the center rack
of your preheated oven, then fill the cake pan 1 to 1 1/2 inches of hot/HOT water,try not to splash
water into the cheesecake.
Bake 1 1/2 hours at 350 F or until a wooden toothpick inserted into the center, comes out clean.
Turn off oven and let sit for 10 -15 min in the oven with the door open.
Remove from oven place on wire rack and let cool about a half hour then chill in the fridge an hour or
so Do not open spring-form pan until chilled.
TIP: Before you open your spring-form pan, run a thin knife around the edge of the pan to loosen. This creates a much cleaner nicer looking cake.
TIP: Break open your eggs into a small bowl, it makes it easy to remove any shell bits before you add them to your mix.
TOPPING:
Add cold blueberries, sugar and cornstarch in a medium sauce pan, stir well with a wire whisk, and heat on medium continue stirring until sauce thickens.
Let cool and top your cheesecake.
