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In this study, the researchers applied the sensors for hydrogen peroxide and salicylic acid to pak choi, a leafy green vegetable also known as bok choy or Chinese cabbage.

“I recall spending over three months living solely on green vegetable juice at one stage,” he said in the interview.

The recipe for pasta primavera that ran in the Times instructs the cook to blanch each green vegetable separately in salted water — a decidedly French level of fussiness.

"It's a criteria that I set for myself. It's looking at technique, looking at if something is cooked correctly. Is a green vegetable cooked correctly? Is it green, but still cooked through? Is a piece of meat cooked to the desired temperature that the chef wants?"

Is a green vegetable cooked correctly?