We all know what ingredients go into a classic mac and cheese recipe – spiral pasta, a creamy mix of butter, milk and flour, and enough cheese to comatose the cast of The Rescuers – just as we know that to play records you need some combination of a record player, amplifier and speaker.
But just as the former requires a generous splash of Worcestershire sauce to be deemed, in my book, fit for serving, the latter also demands a less obvious ingredient – not just in my opinion but by laws of physics – that newcomers to hi-fi may well miss. It’s not sexy, nor particularly catchily named, but its presence is non-negotiable if you want to hear your records properly through your speakers.
