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

[Q]: When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms could I see in cookies which have had the butter under-creamed?Update: I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.What should I look for? Are there any tests that I can do; perhaps similar to the window pane test for bread development?
[A]: How can I tell when my fat is sufficiently creamed?


[Q]: I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. You should use the other kind (I have no idea what this is).Is this true?My peanut butter contains these ingredients: peanuts, vegetable oil, vegetable fat, salt. I'm assuming this isn't 100% natural peanut butter? Is it only natural peanut butter if it contains only peanuts?
[A]: Is it true that natural peanut butter splits in cookies?


[Q]: I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this. I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. Are my choices correct? What type of cut should I use for beef?
[A]:
Mongolian BBQ Meat Cuts?