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White bean cassoulet
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished White bean cassoulet, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. White bean cassoulet. White bean cassoulet, a dish from France (cassoulet). Here is the whole thing, one move at a time.
On screen. White bean cassoulet
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished White bean cassoulet, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. White bean cassoulet. White bean cassoulet, a dish from France (cassoulet).
On screen. White bean cassoulet
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out canned white beans, drained, pork tenderloin, chicken thigh, cooked bacon, tomato. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. White bean cassoulet: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for White bean cassoulet. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh canned white beans, drained, pork tenderloin, chicken thigh, cooked bacon, tomato, garlic, fresh thyme, breadcrumbs. White bean cassoulet is cooked in France as its own dish. Simmer the meats with beans and finish under a breadcrumb crust in a hot oven or a dry pan. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. White bean cassoulet: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. White bean cassoulet is cooked in france. Also called cassoulet. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. White bean cassoulet is cooked in france. Also…
Scene 7 · step · 7s
Step 3
Shot. White bean cassoulet: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for White bean cassoulet, until the edges take a little color. Skim the foam once, then stop stirring so the broth stays clear.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. White bean cassoulet: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 31 min in real time.
Voiceover. Add the remaining weighed foods and cook White bean cassoulet at a quiet simmer, about 195°F / 90°C. Start checking at 31 minutes. White bean cassoulet is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 31 min
- 🇫🇷 FranceWestern Europefrance-cassoulet-france-cassoulet-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. White bean cassoulet: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of White bean cassoulet, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of White bean cassoulet, not…
- 🇫🇷 FranceWestern Europefrance-cassoulet-france-cassoulet-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. White bean cassoulet: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest White bean cassoulet for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film White bean cassoulet in this shot order and no other: a rest under a loose cover; a skewer pulled from the center; a spoon making a path through the sauce; the table set with the garnish in a small bowl. Slate words for the editor: nutmeg, flake, anchor, patina, flint, thistle, iron, blister, simmer, kilnfire.
On screen. Rest White bean cassoulet for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. White bean cassoulet is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. White bean cassoulet looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. White bean cassoulet turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool White bean cassoulet, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 974 calories, with 91.8 grams of protein. Pai marks it Indulgent.
On screen. 974 kcal · 91.8 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. White bean cassoulet
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook White bean cassoulet from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.