We all need food. We all love food. The bulk of us love cooking. What we don’t all love, though — and the task that is rarely if ever mentioned in aspirational food media — is washing dishes. Underlying every recipe is a silent elephant in the room: No matter how delicious the end result might be, you will be spending some time washing dishes (or outsourcing that responsibility to a designated dish washer).
There is one go-to culinary technique, though, that kills two birds with one stone (or, if you prefer, "feeds two birds with one scone"): deglazing. While there are variations on how and when to employ this technique based on the type of pan you use or the dish you're making, the robust result will save you both frustration and elbow grease. It scores the same marks on functionality and convenience as it does on flavor. It doesn’t get much better than that.
