I’m making some cheddar cracker-type things that were in a recent Cook’s Country magazine. The recipe calls for a tiny bit of cayenne pepper…which I left at the other kitchen I"m working at…long story. Anyhow, I want to mix this dough tonight so it can chill, and all I have in the house that is comparable is Tabasco sauce. What do you think, Dopers? Can I substitute the Tabasco, or should I just wait until tomorrow when I can get the cayenne (I’m too tired to waste gas driving a few blocks). It doesn’t HAVE to be finished tonight…but I’d like to, but only if it’ll taste good.
Yes. Just a drop. It’ll probably be spicier, may have a few flavor nuances, but hey, go for it.