The beautiful thing about food is it’s half science half art. Certain techniques produce a certain result. I’ve read other chefs using pressure cookers to make stocks. I tried it and I don’t think it creates the desired result. You’re doing a stock on too high of a heat, when the best flavor and viscosity comes from gelatin and flavor coming out of the bones and meat… LOWER for LONGER.
Quite agreed and then there is less clarity in the stock also.