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heat doesn't kill all psilly


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#1 mycologicalfunguy

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Posted 06 March 2010 - 07:08 PM

Wheeeeeew! Buddy and his girlfreind thought it would be cool to eat a rare delicacy of sauteed fresh cubies. He'd read a lot about how heat kills the actives and figured that sauteing 40g of 1st flush freshies in butter for 6 minutes should kill the actives. Girlfriend ate aprox 3g and freind ate 37g. They were kinda crispy with seared brown but still had a little slightly mushy texture in middle. Neither of them expected to trip at all and were not prepared for it. :eusa_shif 45 min. later both of them started tripping. girlfreind noticed lights were very bright and freind was in full on intense trip with breathing walls, distortion, colors fading in and out, and excessively deep head trip.

Sometimes I take what I read to be the truth because it seems to be such widely accepted belief, just like the psilly being killed at high heat. Not trying to knock on the people with pro expertise that swear up and down heat kills psilly, but just a warning to those that might not be prepared to have a full blown intense trip, that are curious about trying sauteed mushrooms.
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#2 hyphaenation

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Posted 06 March 2010 - 07:14 PM

Sometimes I take what I read to be the truth because it seems to be such widely accepted belief, just like the psilly being killed at high heat. Not trying to knock on the people with pro expertise that swear up and down heat kills psilly,


People have heated psilocybes for eons ... mushroom tea comes to mind. Also when people make magic honey they often simmer the mushrooms in the honey to allow them to infuse.

I'll bet (like anything else) there is indeed a certain temperature range were magik contents begin to degrade and be destroyed.

What temperature would you estimate you sauted at ? I bet it was fairly low compared to say baking at 350 F in the oven ... which is probably what the other person was referring to.
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#3 mycologicalfunguy

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Posted 06 March 2010 - 08:20 PM

They fried it on med-high heat in boiling butter in sauce pan on a stove top.

#4 Doctor D

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Posted 06 March 2010 - 08:32 PM

How did they taste, though?

#5 Dr.Hallucination

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Posted 06 March 2010 - 10:37 PM

I am curious as how they tasted too.I dunno though,all I can think is burnt cubies :puke:

#6 Ben Dover

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Posted 06 March 2010 - 10:52 PM

I believe it was Reverend Trips, although it could be someone else, who posted a thread a while back about barbecuing some and still have a good time.

Can't find the thread atm

#7 trips6928

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Posted 06 March 2010 - 11:05 PM

Very interesting. Reminds me of the post by former member Reverend Trips... http://mycotopia.net...ng-mushies.html

#8 trips6928

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Posted 06 March 2010 - 11:06 PM

LOL bendover beat me to it.

#9 Ben Dover

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Posted 06 March 2010 - 11:27 PM

ah, you found the link, sweet

#10 Irishlion

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Posted 07 March 2010 - 12:53 AM

To me it seems to be heat over a prolonged period of time. I have made teas and let them steep at about 180 for about 6 to 10 minutes and the mushies were astonding.

But, I have also made teas where the water was about 180 almsot a boil but, not quite of the same strain and same batch and left them in the water with the heat on for almost a hour and honestly I drank that tea and got nothing, so I made another tea same batch and same strain and let it steep as normal and a great trip. So I gave ette a tea that I simmered or boiled for 45 minutes and she too did not trip, so its my conculison and heat for a small amount of time doesn't reduce potentcy much perhaps some but, its very small but, leave thpse mushies on the same heat for a prolonged period of time like say a half a hour or more and you'll have mushies that are virtually inactive if active at all. Try it and see.
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#11 mycologicalfunguy

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Posted 09 March 2010 - 03:12 PM

Interesting. I guess that makes sense that it would take a while for heat to break it down. By the way, they were some TASTY mushies. Slightly browned, almost crispy. Mmmmmmm....

#12 mycologicalfunguy

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Posted 09 March 2010 - 03:20 PM

Might sound weird but, Just a teaspoon of cool whip helps the freshie cubes go down... in the most delightful waaaaaaay.

#13 Guest_TaterBoard_*

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Posted 09 March 2010 - 04:02 PM

in my past experience (and this is just MY experience) ive boiled mush tea for 5 min and allowed to cool completely and had awesome visual trips. ive also cooked some with a stir-fry and made a lot of mush coffee (brewed with the coffee in powder) without any noticeable loss in potency. but... many friends that are educated and trustworthy have done the exact same thing and said the actives were reduced, sometimes to the point of not being effective.

as a rule, i would avoid excessive heat but if you have plenty to sort of play with then why not fry/grill em??

#14 anticheffy

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Posted 14 February 2012 - 09:42 PM

I sauteed a bunch of freshies brown and crisp too and then added brown sauce to make mushroom gravy. Put it over a steak and ate it. About 6 hours later when I got up from the face plant I did on the couch I determined that the psilli wasn't harmed in the least and it was some damn tasty gravy.......
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#15 TVCasualty

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Posted 15 February 2012 - 08:31 AM

Heat just speeds up oxidation, so no oxygen present means no degradation. Heat by itself can denature psilocin/psilocybin over a long time but that seems to require a lot of heat (more than we generally cook with).

Boiling some water removes all of the dissolved oxygen from it, so steeping mushrooms in unboiled (but hot) water would likely degrade the actives quicker than water that had been boiled for a few moments before making tea with it. Butter also seals out oxygen, so it makes sense that sauteing them doesn't kill the actives either (plus sauteed mushrooms still contain a considerable amount of water otherwise they'd be fried mushroom crisps when they cooled off). Now that I think about it, fried shroom crisps might be pretty good so long as they were still active... :amazed:
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#16 neo Figment

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Posted 15 February 2012 - 09:41 AM

Awesome thread!
Always thought cooking them to be a fools errand. Oh the possibilities!!

is irish gone? So many cats are gone......Hate when I am gone for long time.

#17 anticheffy

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Posted 17 February 2012 - 11:15 PM

The only problem I see with cooking them is they're so damn tasty you end up eating more than you would have planned on.............oh well, the fat guys curse...

#18 Cue

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Posted 18 February 2012 - 06:45 AM

I have rolled them in egg, then cracker crumbs and deep fried them. then dipped them in ketchup and horse radish sauce. num num. But they are only in the oil for like 3 min.
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#19 ZsPByBYrj

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Posted 27 February 2012 - 05:27 AM

the breaking down of a molecule due to heat works on a log scale

at one point a 10 degree increase in heat will increase degredation 10 fold

at a point higher than that you will almost certainly destroy all molecules almost instantly

and at some point below that, you could cook for days and have little degredation

also cooking in butter may have changed things? if it's water, then slight ph changes will affect degredation quicker

#20 pfrank

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Posted 28 February 2012 - 10:52 PM

I remember real good times trippin balls on mushroom chili that had simmered on the stove for well over an hour.
I put my spoon down in my bowl and looked up to see the window in the door smile.




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