Adapting Momofuku ramen broth for pressure cooker?
I'm dying to try the recipe for Momofuku's ramen broth, but I don't really want to spend 12 hours on it if I don't have to. I was thinking that you could cut the time way down by performing each step in the pressure cooker, but I'm not sure (a) how to calculate the correct times, and (b) whether there's anything about the recipe that would make a pressure cooker not work well. It basically says to first steep kombu for a few minutes, then simmer mushrooms for 30 min, chicken for 1 hour, and pork bones for 6 or 7 hours (this is vastly oversimplified, but just to give an idea...). Any ideas on how to approach this with the pressure cooker to cut down the time required?