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Dublin coddle
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 Dublin coddle, 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. Dublin coddle. Dublin coddle, a dish from Ireland (coddle). Here is the whole thing, one move at a time.
On screen. Dublin coddle
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Dublin coddle, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Dublin coddle. Dublin coddle, a dish from Ireland (coddle).
On screen. Dublin coddle
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 pork tenderloin, cooked bacon, potato, yellow onion, low-sodium chicken broth. 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. Dublin coddle: 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 Dublin coddle. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, cooked bacon, potato, yellow onion, low-sodium chicken broth, kosher salt, black pepper, flat-leaf parsley. Dublin coddle is cooked in Ireland as its own dish. Simmer sausage-cut pork, bacon, potato, and onion in a barely bubbling broth. 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. Dublin coddle: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Dublin coddle is cooked in ireland. Also called coddle. Skim the foam once, then stop stirring so the broth stays clear.
On screen. Dublin coddle is cooked in ireland. Also called…
Scene 7 · step · 7s
Step 3
Shot. Dublin coddle: 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 Dublin coddle, until the edges take a little color. Add the herb at the end so it stays green and fragrant.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Dublin coddle: 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 37 min in real time.
Voiceover. Add the remaining weighed foods and cook Dublin coddle at a quiet simmer, about 195°F / 90°C. Start checking at 37 minutes. Dublin coddle 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 37 min
- 🇮🇪 IrelandNorthern Europeireland-coddle-ireland-coddle-9
Step 5
step · ireland
Scene 9 · step · 6s
Step 5
Shot. Dublin coddle: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Dublin coddle, 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 Dublin coddle, not the…
- 🇮🇪 IrelandNorthern Europeireland-coddle-ireland-coddle-10
Step 6
step · ireland
Scene 10 · step · 7s
Step 6
Shot. Dublin coddle: 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 Dublin coddle for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in ireland, with the sauce or garnish that belongs to it. Film Dublin coddle in this shot order and no other: a spoon making a path through the sauce; wide on the cold pan before the heat; a knife sliding into the potato or vegetable; batter or dough smoothed to the corners. Slate words for the editor: anchor, luster, zestline, kiln, violet, hearth, trivet, lacquer, bloom, mist.
On screen. Rest Dublin coddle for 5 minutes,… · 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. Dublin coddle 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. Dublin coddle 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. Dublin coddle 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 Dublin coddle, 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 811 calories, with 64.8 grams of protein. Pai marks it Indulgent.
On screen. 811 kcal · 64.8 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. Dublin coddle
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 Dublin coddle 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.