Thanks for the plug for momofukuathome.wordpress.com While I haven't made the Ramen broth or dashi yet, I will attempt them using a couple of different techniques. First, David Arnold shows a better result using a pressure cooker in Cooking Issues. Second, I have become a more frequent user of the oven for making any stocks at a consistent 180 degree based on suggestions of Michael Ruhlman. It's a good example of how you can take a cookbook, add different techniques to the same recipe and yield a better final product. That's the theory, I'll let you know how it works out. - Chris
