So I went big. I bought a new piece of machinery to further escalate and boostst my broth making capacity. High pressure allows water to boil as liquid at much higher temps than normal pressure at sea level. This translates to more conduction of more heat and much much faster cooking.
Pressure cooking has always appealed to me because of its alchemic nature: you take the tough, apply science, and make tender.
I was tempted by the countertop units with their rave reviews and steep pricetags but I opted for the old school solution. Aluminum stovetop pressure cooker. The low end of the totem pole. I am a man of timers and discipline, right? A ramen cook, right? I can do this.