Hello everyone,

I just read through some posts about "cooking" the K crystals and was quite disappointed in other peoples methods, most won't give you a smooth or potent product at all and you will just waste time to get a worse product or just turn it into dust. In my own experience the best cooked K is a thick and very hard crust, I'd like to share my own method from a ketamine junkie/degenerate based on abt 10 years of sniffing kgs of k on record 😄

Ofc everything i'll write is my own experience and opinion on how to cook the k for best effect and smoothness, this is NOT A SCIENTIFIC METHOD, still most people in Italy cook the K like this and I can ensure you the results are worth testing out

Why should you cook the K?

1. Crystal ketamine in the form of needles can be razor sharp for your nasal cavity, as the name suggests... Sugar doesn't pose this problem
2. "Basic" needles are very tough and compact, and it's hard for your mucoses to absorb it all, unless perfectly chopped (and most ppl don't know how much is enough), most of it is getting into your stomach before it's completely absorbed, which can lead to different (unpleasant) effects and much more damage to your system. While cooked ketamine will get you a more stable "high curve" raising gently til you hit the roof and slowly getting down after 45 minutes usually, also I think the effect is very much more pleasant and managable
3. 2.1 Please, please, PLEASE... DONT EAT NOR DRINK KETAMINE in any form if you care about your body and your life even a little bit (also if you dislike getting ulcera)
4. If you snort needles you will notice an "unstable" effect, maybe very overwhelming for a couple minutes then very small high, even if you can get a khole with the right dosage it could last too little or get to you after a lot of time and be super potent, even more than what you wanted
5. You should always buy crystals then cook'em, so to be sure you have a clean product (most cut k you can see from the crystal if you have a fine eye for details, but not in cooked form)

The only reason I can think you should keep your k uncooked is if you're carrying it around in big quantities and don't want her to take too much space, since cooking can double or triple the volume based on the technique used
The weight should always be the same b4 and after the process, else you have shit product or shit cooking skills

The recipe

You need: cooking pan (see below for details), product, water (optionallly distilled), a gas or stove (it's possible to do with induction but much harder to get good in my experience), a pot full of cold water (your pan must fit in it) or a damp cloth.

1. I suggest 20g per cooking session, use a flat non-stick pan like a crepes or pancake one, should be quite small in diameter since you don't need much water or for it to go all over the place

2. Add crystals

3. Add water (distilled one does a much better job but it's optional) some drops at a time until the crystals get absorbed completely and you get a liquid substance, shake around the pan a bit and don't worry if some pieces don't instantly dissolve, the heat will do the rest

3.1. I suggest trying to put as little water as possible, will take you some tries to get the perfect amount, but remember that if you put too little you may shorten the process a lot and not get as much quality product since it has to be slow to work good, BUT if you add too much water to the mixture the process can take too much and if the mixture gets over 70°C for too much time the molecule will get damaged, the more time the more bad it will get, also could take a lifetime

4. Turn the heat to medium until you see small bubbles forming on the bottom of the pan, if it starts bubbling a lot lower the heat until the bubbles stand still or move just a little bit

4.1. If the amount of liquid doesn't cover the whole pan try to get everything in the same "drop" keeping the pan titled just the right way and do not let any small droplets around, they will burn instantly and ruin the whole things flavour if mixed. Make everything heat together in an uniform way, bubbles should cover the whole thing (they will if you use a flame size proportionate to the pan)

5. Wait patiently, this could take 15-30 minutes or more based on the amount of water

6. At some time some crust is gonna form as the water lowers in level, try to shake the pan to keep it liquid for as much as possible, until it all starts to get whiter and whiter, still shake the pan around as to keep everything homogeneous

7. CRUCIAL MOMENT: The mixture will get mushy at some point, now you gotta act fast, start shaking the pan vigurously as you would do with an omelette, without separating anything from the main blob and lower the heat to almost minimum but avoid stopping the reaction while doing so, just find the perfect heat

7.1. This shaking you do is to eliminate bubbles from forming in the final product, doing it will get you a much more compact "k crepe" and a much stronger high than letting the pan just sit there until the end

8. Shake until you see nothing moves anymore and the stuff become completely solid, should hear some sweet cracking noises if you did everything correctly, you're almost done!

9. Now to eliminate the water remaining in the mixture, turn the heat as low as possible, don't care if it's taking forever, you really don't want to burn anything at this point trust me

9.1 Get the one ear you didn't blow up sticking your head in the club speakers near the pan and enjoy the popping sounds, listen to the melody for as much as it takes for no noise to come off the pan anymore and just a couple seconds more, then move the pan around the flame so to get all spots, again if you hear popping after a couple seconds wait until sound is gone (sad 😞 ), rinse and repeat for every spot that you may have missed (will usually look a bit more opaque than the rest)

10. Now in some cases (if you done it very good or you have an insane non-stick on your pan) the crust will lift on her own, you can just take it out without burning yourself if managable

10.1 If it doesn't lift DON'T PANIK, just take the pan as it is and quickly dip it halfway in cold water in the pot (or damp cloth) you prepared earlier without letting any water spilling in ofc, should hear a cool "STECK" sound and the crust will easily lift 😄

10.2 If your moon crepe doesn't still lift, again, DO NOT PANIKKK, you will get it the next time, it's not an easy process to master, just let your pan in the water for a bit to cool down, or give it fresh air for 10-15 minutes, get your Church fidelity card or whatever and start scratching off the good stuff
11. VERY IMPORTANT!!!: Honor the tradition and take a line straight from the pan, just cooked still warm k is the best you can get

YOURE DONE 😄

The final product should be clean pure white, the crystal should be compact and hard and snap as you break it like chocolate does (else you got shit product or didn't shake the pan enough at the right time), the denser the crystal the more potent the high, so keep the toughest ones for yourself and your girl/man or BFF ;P

Conclusion

I don't want to tell you how you should get high, there's no wrong way to do that, but there are ways to enjoy it more, I'm just sharing what I learned from old people I partied with and with many years of experimenting and, overall, years of sticking 1-2 or more gs of the stuff in my nose just to feel the high a bit, tolerance is tough, sometimes it's not the quantity but the quality that makes the difference. And since I just quit the shit I suppose people should try to enjoy it even without overdoing, and these info I think can help you greatly if you're into the substance.
I'm not an expert chemist or scientist, I think the fact here is that having nice powdered crystal will make it stick to your mucoses better, if someone had a scientific explaination of what the process actually does I'd be glad to hear it
If you don't believe it just try it, you won't be disappointed, it will take some time to get used to it and understand what you can or cannot do, but if you get the hang of it you can get crazy experimenting trying to get just the right kind of high for you and your team (can even get more concentrated crystals than this recipe's, just keep it together and play :D) and, why not, develop your own cooking method.

I encourage the most skeptical to give this a try before whining and insulting for some scientific bs I did wrong, still if you want to politely share your pov I'll be happy to have a chat 😄

Have a snowy day

EDIT: For those who say it is no different from crushing it with mortar and pestle I really encourage to tell me so after trying a freshly baked sample. Just a whole other level, I don't really know the chemical or scientific reason or whatever, but it's like so, I'm sure if you try you'll agree

EDIT2: as usual people speak without knowing what they even talk about, they probably did 1/2 lines of K in their whole life and read a chemistry book and they now think to know better than thousands of people that go through this process every time before touching the stuff and refuse to consume if it's not cooked, and try to tell you it's some kind of mass hysteria if so many people do it, just hilarious. If you don't want to try just don't, keep your ignorance for yourself, it's your loss anyways, mine is just an advice, if you're an objective person try it before talking shit without knowing, then you can brag all you want if you actually do it and it really is the same as crushed crystals. If you want to feel the difference even more cook it bain Marie (non stick pot in another pot with boiling water, very little water, takes 4-6 hrs), then tell me after trying that that cooking doesn't change the experience, spoiler: it's huge. If you're so expert and prone to science and chemistry try and explain, I'm still waiting