TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is.How does utilizing a double-boiler change how food cooks?

SOLUTION: Why does food cook differently in a double-boiler?

PROBLEM: It has flavor, but its consistency is too thin.Will letting sit over medium low heat evaporate enough to increase its density or is this useless?Would bringing it to a boil help more. I don't want to ruin its flavor and am afraid bringing it to a boil with high heat will do just that.

SOLUTION: My tomato sauce is very watery

PROBLEM: I am looking at:100% peanut butter (no added salt, sugar, oils or anything else)100% roasted peanuts (no added salt, sugar, oils or anything else)When looking thought different sources, I can always notice the following:Peanut butter has more protein (as % of calories) than peanutsexample sources (I've looked through a dozen more, but please check others, maybe mine are not representative?):http://www.waitrose.com/shop/ProductView-10317-10001-5588-Waitrose+LOVE+life+roasted+peanutshttp://shop.wholeearthfoods.com/collections/award-winning-peanut-butter/products/whole-earth-100-nuts-crunchy-peanut-butte-227-gWhy is this? If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories). Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally.The only explanation I can think of is if in the process of making peanut butter, some part of the peanut is removed and that part contains a low protein amount. Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?If anyone has some insight I would be very interested to learn.

SOLUTION:
How can 100% peanut butter have more protein than 100% peanuts