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Winnipeg Perogy Skillet

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Winnipeg Perogy Skillet, 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. Winnipeg Perogy Skillet. Winnipeg Perogy Skillet, the Winnipeg plate. Pat the food dry and sauté Winnipeg Perogy Skillet in a wide pan until it takes color and the center is cooked. Do not crowd the pan. Here is the whole thing, one move at a time.

    On screen. Winnipeg Perogy Skillet

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Winnipeg Perogy Skillet, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Winnipeg Perogy Skillet. Winnipeg Perogy Skillet, the Winnipeg plate. Pat the food dry and sauté Winnipeg Perogy Skillet in a wide pan until it takes color and the center is cooked. Do not crowd the pan.

    On screen. Winnipeg Perogy Skillet

  3. 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 salmon, potato, yellow onion, garlic, olive oil. Measure before the pan is hot.

    On screen. Mise en place

  4. 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 Wide skillet, Scale, Spatula, Timer.

    On screen. Wide skillet · Scale · Spatula

  5. Scene 5 · step · 7s

    Step 1

    Shot. Winnipeg Perogy Skillet, step 1. 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 a scale on the counter for Winnipeg Perogy Skillet. Heat the cooking vessel to medium-high, pan about 375°F / 190°C and leave it 5 minutes so the surface is actually hot. Weigh salmon, potato, yellow onion, garlic, olive oil.

    On screen. Set a scale on the counter for… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. Winnipeg Perogy Skillet, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Pat the food dry and sauté Winnipeg Perogy Skillet in a wide pan until it takes color and the center is cooked. Do not crowd the pan. Add kale and basil and mustard seed with the aromatics.

    On screen. Pat the food dry and sauté Winnipeg Perogy…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Winnipeg Perogy Skillet, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the salmon.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. Winnipeg Perogy Skillet, step 4. 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 Sauté 13 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook Winnipeg Perogy Skillet at medium-high, pan about 375°F / 190°C. Start checking at 13 minutes. Winnipeg Perogy Skillet is done when the salmon is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Add the remaining weighed… · Sauté 13 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. Winnipeg Perogy Skillet, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of Winnipeg Perogy Skillet, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of Winnipeg Perogy…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Winnipeg Perogy Skillet, step 6. 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 Winnipeg Perogy Skillet for 5 minutes, taste the salt, and serve it the way it is eaten in Winnipeg.

    On screen. Rest Winnipeg Perogy Skillet for 5… · Rest 5 min

  11. 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. Winnipeg Perogy Skillet is done when the salmon is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Doneness

  12. 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. Winnipeg Perogy Skillet looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. Winnipeg Perogy Skillet came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. 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 Winnipeg Perogy Skillet, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. 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 270 calories, with 17.7 grams of protein. Pai marks it Healthy.

    On screen. 270 kcal · 17.7 g protein · Healthy

  15. 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. Winnipeg Perogy Skillet

  16. 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 Winnipeg Perogy Skillet 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.