In House, MD, in season six episode three the main character tags along to a cooking class with his best friend, Wilson. During the subsequent scene, they engage in a conversation which ends up distracting Wilson, causing him to begin burning his meatballs. As he notes, they're still raw inside, and he needs to continue cooking them without burning.
To combat this, House adds vinegar with a brush, stating that it would slow the maillard reaction because of the acidity.
Is this possible, and if so, how would it affect the flavor of the meatballs?