When chef Scott Durrah is teaching a weekend class on cooking with cannabis, he knows how to read his audience.
“Do we all have our coffee and our sativa?” Durrah asked the students who assembled for his Simply Cooking class on Aug. 6. “Today we’re going to be using a little bit of Bruce Banner, so it’s a nice little sativa.”
Durrah, who owns restaurant Jezebel’s and marijuana shop Simply Pure in Denver’s LoHi neighborhood, peppered his inaugural class with general tips as he taught those in attendance to make a couple THC-infused Jamaican dishes. His advice was thoughtful, and often backed up with concrete examples from his own experience in the kitchen.
“The strain you use has a huge impact on the flavor of your oils,” Durrah said. “For instance, Sour Diesel’s a very tough strain to cook with, because it has a very heavy flavor that lingers … It’s a very hard flavor to mask.”
Once you’re cooking with the right strain, you also want to make sure you’re able to taste the cannabis, Durrah said.
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