Tout-Suite and Tout-Suite II were whole books of cajun cooking you could do in the microwave. My favorite was Shrimp Pontchartrain, which has got a delicious buttery cream sauce. Everything in those books was cooked in the microwave. It's all about playing with the power settings.
What kind were wanting trying to make? This is a pretty good resource: http://www.food.com/recipe/easy-white-sauce-with-variations-for-the-microwave-28475 and this one is also good: http://www.food.com/recipe/easy-microwave-creamy-alfredo-sauce-265738
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http://www.amazon.com/Tout-Suite-Microwave-gourmets-cookbook/dp/0960536205
Tout-Suite and Tout-Suite II were whole books of cajun cooking you could do in the microwave. My favorite was Shrimp Pontchartrain, which has got a delicious buttery cream sauce. Everything in those books was cooked in the microwave. It's all about playing with the power settings.