instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
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?
answer:
Is it true that natural peanut butter splits in cookies?

question:
Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?
answer:
How to stuff and/or spice the chicken BELOW the skin?

question:
I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and bake it that night? What is the purpose of storing it in the fridge for a night?
answer:
Cookbook says to store dough in fridge overnight, why can't I just bake it already?