Velveting is a culinary technique in which tender protein (usually chicken, beef or pork) is marinated in a mixture of cornstarch, egg whites, and seasonings for a short period of time. This process helps to keep the meat moist and tender during cooking. However, there are other synonyms for this technique, which include dusting, battering, dredging, coating, and crusting. Each of these synonyms achieves a similar effect on the protein by creating a protective coating that helps to seal the meat and prevent moisture loss during the cooking process. So, no matter which synonym you choose, your meat will turn out moist and tender, and bursting with flavor.