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How will I know when my San Pedro is done Cooking?
    #6023793 -

I followed the mjshroomer tek and it has been on a low boil for about 4 hours now, when will I know if it's done? Please any help would be greatly appreciated

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6023806 -

I would describe the cooked San Pedro as almost all liquid inside the pot, not the gooey gooey guepy glop that the tek describes. What could be the problem?

http://www.erowid.org/plants/cacti/cacti_preparation5.shtml

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6023823 -


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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6023841 -

about 3cups worth is what should be left in the bottom. maybe 3 and a half depending, i think you said you used 3 cactus yes?

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6023843 -

Well i don't know much about this process, but if it's all one dose it shouldn't matter. You can go to the next step (which is sifting it right?). The only thing is you'll be drinking a lot more of it(because of all the extra water).

It just sounds logical to me because the only thing you're really boiling away is the water.

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Re: How will I know when my San Pedro is done Cooking? [Re: CptnGarden]
    #6023848 -

I used two x 1 ft cuttings. My problem is it doesn't appear there will be any goop left at the bottom. It seems as if it's all liquid and a lot of it. Probably more than we would want to drink :frown:

I don't understand what happened

Does anybody have any tips or suggestions? Even though there is much more liquid than anticipated, should everything be alright?

Edited by EndlessNameless (09/03/06 01:21 AM)

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6024105 -

Well, the final product came out to be approximately 80+ ounces of San Pedro liquid which is currently in the refrigerator for consumption tomorrow morning. I don't understand why there is so much more liquid than mjshroomers tek. I matched every cup of cactus with a cup of water. We ended up cooking 2 ft of San Pedro when the tek is based on one, but we still have an additional 50+ ounces than we were expecting. I mean the larger of the cuttings was very thick, much more than the smallest cutting, but I don't see that accounting for that much additional liquid. We will consume tomorrow morning, I will let you all know how it turned out.

Please post if anybody has experienced similar problems or knows the reason why ours turned out so much differently? Possibly because we overcooked?  :confused:

Thanks

Edited by EndlessNameless (09/03/06 02:43 AM)

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6024275 -

sounds like you should cook it longer to me. its been a long time since i've done it so i don't remember exactly how i did it. i recall cooking it for a lot longer than the tek told me to though.


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Not all who wander are lost - J.R.R. Tolkien

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Re: How will I know when my San Pedro is done Cooking? [Re: nightkrawler]
    #6024454 -

yeah if it was as "liquid" as you said it to be, maybe it just needs more water boiled down out of it.

if either of you could drink two soda bottles of pedro tea then you have BALLS!

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Re: How will I know when my San Pedro is done Cooking? [Re: CptnGarden]
    #6024536 -

You said you had it on a low boil for 4 hours. 4 hours is a long time. It should probably take more like 2 or 2 1/2 hours. They say to start off at low heat for the first half hour so it doesn't burn. Then you gradually increase the heat until it starts boiling and you start seeing steam. It's important that you stir often and continue to see steam, otherwise you're not doing anything.

I'm assuming you blended it all up first, right? Maybe your blender is so good that it didn't leave much pulp. But it shouldn't be almost all liquid like you said. There should be a substantial amount of pulp left. By the end of the 2 or 2 1/2 hours you should have something olive colored about the consistency of oatmeal. By this point you may have to reduce the heat again. It'll look like there's not much liquid left but you'll be surprised at how much liquid can still be squeezed out of the pulp. But at least it'll be a lot less than what you said you ended up with.

One last thing - don't use so much water when you blend it up. Use the minimal amount required to turn your chunks into liquid. If you use that much water you're just making extra work for yourself.

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Re: How will I know when my San Pedro is done Cooking? [Re: truffleupagus]
    #6024741 -

4 hours is perfectly fine.

It's much better to filter it sooner than later. Then when you have your liquid (not goop) you can reduce it in another pot with no worry. Just reduce it a little, an put it into whatever bottle you're keeping it in.

It beats waiting too long and having something too solid to filter without losing a significant amount. There's a perfect spot in between, about 2 cups worth after straining for 18". It too could be reduced, but I think it's fine, and strains easily.

If you still have the pulp, you could do a quick blend and boil to try to get someting out of it, and add it to the reducing pot.


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You're not like the others. You like the same things I do. Wax paper, boiled football leather... dog breath. We're not hitch-hiking anymore, we're riding!

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Re: How will I know when my San Pedro is done Cooking? [Re: Koala Koolio]
    #6024802 -

My friend has low simmer boiled for two 30 minute intervals straining after each with great success. You get better at it each time.

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Re: How will I know when my San Pedro is done Cooking? [Re: truffleupagus]
    #6024943 -

truffleupagus said:
You said you had it on a low boil for 4 hours. 4 hours is a long time. It should probably take more like 2 or 2 1/2 hours. They say to start off at low heat for the first half hour so it doesn't burn. Then you gradually increase the heat until it starts boiling and you start seeing steam. It's important that you stir often and continue to see steam, otherwise you're not doing anything.

I'm assuming you blended it all up first, right? Maybe your blender is so good that it didn't leave much pulp. But it shouldn't be almost all liquid like you said. There should be a substantial amount of pulp left. By the end of the 2 or 2 1/2 hours you should have something olive colored about the consistency of oatmeal. By this point you may have to reduce the heat again. It'll look like there's not much liquid left but you'll be surprised at how much liquid can still be squeezed out of the pulp. But at least it'll be a lot less than what you said you ended up with.

One last thing - don't use so much water when you blend it up. Use the minimal amount required to turn your chunks into liquid. If you use that much water you're just making extra work for yourself.


Ok, well I think some of what you say could be the problem we experienced. I thought in the blending process I was trying to eliminate all chunks and get it as liquefied as possible. So after blending, I would pour the solution through a strainer and into the pot. Once I collected enough "goop" in the strainer after all the pours, I would then place it back into the blender to break that down. So maybe I went over board?

The majority of the time cooking, I cooked it on about 5-6 heating level on a 10 level stove, so it wasn't too low. It was enough to bubble a bit and steam consistently. I didn't really sir at all though (except for the first 30 minutes, I stirred according to the tek), I thought I was trying to seperate the goop from the liquid and thought stirring would only counter what I was trying to achieve. I pretty much tried to follow the tek exactly. I was so tired at the end of the night I said fuck it and through the 80+ ounces of liquid into a pot and into the refrigerator and then through the "goop" into a tupperware container in the fridge for now. I was planning on just trying to drink the liquid but I realized, 80+ ounces is ALOT to drink, even if it was the best drink on the planet, let alone a wretchedly bitter cactus.

So again I am having problems determining what I did wrong. Some say I let it boil for too long, others say not long enough. Is there any way I could use my finished product and break it down further so I won't have to consume all that liquid? All your help is greatly appreciated.

Edited by EndlessNameless (09/03/06 01:20 PM)

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6025640 -

No takers?

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6025717 -

The answer is that you did it long enough to get the alkaloids in the water, not long enough to make it a small amount of liquid. So, you can just pour the liquid into a pot, boil it lower, and then put it back in the container. All there is to it.

For the goop, you have the option of boiling it again, straining, and adding the liquid you get from that to what you're reducing. You don't need to do this. I doubt there's more than 10% (High rough estimate) left in the pulp. Probably not even. If you've ever tasted a first pull vs. a second, the second is not nearly as bitter/gross, and would be a non-issue to consume if it were just that.

Don't worry about having damaged the alkaloids, I've gone way overboard before. The first time I was just like this though, asking tons of questions. The guy who helped me told me to just stop worrying so much, and it worked out. :smile:


--------------------
You're not like the others. You like the same things I do. Wax paper, boiled football leather... dog breath. We're not hitch-hiking anymore, we're riding!

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6026010 -

Just simmer it on down to about 16 ounces...you'll be fine.


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"A warrior is a hunter. He calculates everything. That's control. Once his calculations are over, he acts. He lets go. That's abandon. A warrior is not a leaf at the mercy of the wind. No one can push him; no one can make him do things against himself or against his better judgment. A warrior is tuned to survive, and he survives in the best of all possible fashions." ― Carlos Castaneda

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Re: How will I know when my San Pedro is done Cooking? [Re: Huehuecoyotl]
    #6026104 -

So I should be good if placed the liquid back on the stove and let it simmer for a while? Thanks for your help, I was very bummed out and thought I cooked too long. I really wanted my first mescaline journey to go well :smile:

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6026116 -

The chemical is tough, just like the spirit.


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HELP!!!!!!!!!

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Re: How will I know when my San Pedro is done Cooking? [Re: EndlessNameless]
    #6026266 -

To the person who cookec the san pedro, you cannot blend it into a complete liquid. First off, allt he spines ar3e still there and the touch skin. You boil it slow so it will not boil over the top of the pot until the water and cacti gook has remixed. Then you can turn up the heat. When you look at the images in my tek, you see the remaining product in the t-shirt remnants which qare used to sift the 2water and then throw the pulp away.

mj form samui and have a shroomy day.

I have actually served over 1000 people int he past thirty years to san pedro done byu that method.

Not a single problem ever.

Maybe a movie of the process might be worthy when I thnk about it when I am again out of the country.

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Re: How will I know when my San Pedro is done Cooking? [Re: mjshroomer]
    #6026415 -

I'm sure he strained it... right?

If not, that's obviously a problem.


--------------------
You're not like the others. You like the same things I do. Wax paper, boiled football leather... dog breath. We're not hitch-hiking anymore, we're riding!

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Mushrooms, Mycology and Psychedelics > The Psychedelic Experience
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