For those of you that use them, how do you deal with the inconsistencies when doing the final fry? Sometimes they can cook up brown due to the sugar/starch content being a little off but there is no way to tell if this will happen while blanching, it is only during the final fry that this happens. Do you under cook them and not make them so brown? cook them like normal and let them go brown? I've been told that the potatoes need to warm up for a few days after delivery before being prepped and blanched to allow the temps to come back up after sitting in the farmers cooler. Is this true? Was curious how you deal with this issue?