Given the background description of some cooking related query, summarize the question into a title

Example Input: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
Example Output: Melted butter or not for pancake batter?

Example Input: Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?
Example Output: Are there a better ways to crush biscuits/cookies than a rolling pin?

Example Input: Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent? Thank you guy
Example Output:
Using xanthan gum