I'm getting ready to bake and boil my first Amanita caps for microdosing tea. And I had a couple of questions. Sure, I can find out via the scientific method but right now I'd like to take advantage of what others have learned.
So I understand that we're advised to simmer the caps rather than subject them to a rolling boil. Why? If the muscimol isn't damaged by 212 degrees - and that's as hot as you can get water in an open container - why bother with keeping it at a simmer? A simmer is only a few degrees cooler. From what I've learned from chefs, a simmer is preferred when you don't want to damage the integrity of what you're cooking and this isn't going to be presented at table.
Also, I see to add lemon juice, to complete the reaction. But how much? I've seen from AD's videos that she breaks up a cup of tea into 1/4 cup containers and freezes those that won't be used immediately. And I see that lemon juice is to be added, not in the simmering but just prior to usage. But how much lemon juice would be mixed into one of those 1/4 cups?
Feel free to discuss what you want.
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