About Degreasing Liquids
Dr. Deborah Chud offers a clever way to reduce the fat content of pan drippings and other liquids produced when meat and poultry are cooked. All that's left is lots of flavor.
About Deborah Chud, MD
Dr. Deborah Chud is a graduate of Harvard College and Boston University School of Medicine. For a number of years, she was a medical educator and member of the faculty at Tufts University School of Medicine. She subsequently served as a consultant to Eicotech Corporation and ZonePerfect Nutrition Corporation where she contributed as medical editor, food columnist, and cookbook reviewer. Her cookbook, The Gourmet Prescription, was published in 1999, and she currently serves as food columnist for Radius Magazine, a lifestyle quarterly devoted to health and wellness that circulates to 100,000 physicians and waiting rooms throughout the country. A DOCTOR'S KITCHEN is an unusual website by Dr. Chud with a vibrant blend of healthy recipes, information, strategy, humor, and fun. Whether you're just beginning a journey toward healthier eating or well on your way, this is a resource you'll enjoy and come to trust. This doctor really cooks! Dr. Chud inherited her passion for food from her paternal grandmother who was a professional chef and caterer. She lives in the Boston area with her husband.
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