Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for a food processor, and every time I make it I'm worried I'm going to destroy the machine: the thing shakes and wobbles alarmingly, so that I have to hold it steady the entire time, and I'm always worried about burning out the motor. And this is a sturdy, 14 C (3.3 L) Cuisinart machine. So: is it actually preferable to knead dough in a food processor? It just doesn't seem like it's built for that job. (I'm assuming here that there's an answer beyond "individual preference," but maybe I'm wrong.) 
It's not exactly the same for liver, but there is some reason to roast it before frying: Some people believe in roasting (grilling) before the cooking/frying in order to make the blood drip out of the liver. Can do on fire or in an oven; doesn't matter. Personally I prefer to go directly to the pan and just fry so it gets less dry. It is definitely sufficient cooking for the liver. 