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

[Q]: My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste. We would like to still use the puree if possible - is there any way we could use the puree instead? Is the difference noticeable enough that our recipe can't be made with the puree?
[A]: What can we do if we accidentally buy tamarind puree instead of paste?


[Q]: I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside.However, when I rolled the meat with all-purpose flour so it became white, I observe that if I leave it for a period of time, the white-ness is kind of gone away. Did the flour somehow goes in the meat? What is the consequence of it? And should I apply flour coating again before immediately drop into my frying pan?
[A]: When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?


[Q]: I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to fill. Then I will fill it and close it with some string or tooth picks. That's very much for any suggestions!
[A]:
Filling for Stuffed Chicken Breast