Starting at the thin end of the fillet, slide a knife between the skin and flesh until you can grab hold of the skin with a paper towel. Use this “handle” to help steady the skin as you continue to cut the flesh away from it.
If your salad spinner isn’t doing the work for you, toss the spun greens in a large bowl with a few sheets of paper towel, each of which has been torn into quarters. The paper towel wicks away the last traces of moisture. Just be sure to pick out all the towel pieces before dressing the salad.
Shred a zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Then wrap the shredded vegetable in paper towels and squeeze out as much liquid as possible. When dry, the zucchini is ready to be cooked.
Wrap a band of folded paper towel around the olive oil bottle and fasten it around the bottle with a rubber band. Just throw away the towel when it gets dirty after catching its fair share of drips.
Like these? See more quick tips at Cook's Illustrated.