Extracting cooking and recipe secrets from my grandmother Fotini sometimes feels like investigating a CIA spy. You really need to break it down to details in order to get the correct information.
She tends to hold the little details so she still makes the best whatever-she-is-cooking-thing. The idea of measurements is also missing, so when I explain her that we need to give clear instructions for the recipe so other people can make it too, she will come back to me with funny descriptions that work only as na inside-family code.
For example when I asked her what temperature the sugar syrup should have before adding the lemon juice, she naturally answered : “The same as when you add the yeast to make yogurt”.